Rendered Duck Fat - fat

Method

• 1.
• Take the fat from the duck, and put it in a skillet or pot.
• 2.
• Add water so that it is about halfway up the sides of the fat.
• 3.
• Put the burner on its lowest setting and let the liquid simmer for 60-90 minutes.
• 4.
• When it starts to look as though the simmer is dying down, watch the fat carefully.
• It should be a warm golden color, with smaller bubbles.
• As the water evaporates, those bubbles will come closer to a boil and the remaining liquid will turn a darker golden.
• Eventually, the boiling bubbles will suddenly become much smaller, just back to a bare simmer, which means all the water is gone.
• 5.
• Remove it from the heat immediately and pour the fat through a fine mesh strainer.
• Let cool to room temperature, transfer to a glass jar and place in the refrigerator for 1 month or the freezer for 6 months.
• 1 pound fat = 1 cup rendered fat
• Note: Save the duck skins after the fat has been rendered.
• Spread them out on a paper towel, sprinkle them with salt and let them air dry until crisp and crunchy (finish browning them in the oven if theyre not quite hard enough).
• These are called cracklins, and you can make Cracklin Bread with them next!