It's New Year's Eve and I'm rendering duck fat.

[no_hypocrisy]

Yup. I have to be at work tomorrow morning at 7:00, so no staying up.

However, a few days ago, I roasted my first duck. And I wasn't about to throw away all that liquid gold for future roasted potatoes, etc.

BTW, the kitchen and adjoining rooms smell GREAT!

[Drum]

1. If you have a moment, at any point later or between stirs...

Would you mind even paraphrasing how one does this?

Thanks, not least for sharing the impressions of aromas and tastes!

[no_hypocrisy]

3. Not at all.

Last edited Thu Dec 31, 2020, 11:13 PM - Edit history (1)

1. Carefully remove all of the skin and fat from the duck, cutting close to, but avoiding the meat. Once removed, cut into chunks, approximately 1”x1”.

2. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. Pour about 3/4 cup of water over the skin. Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. Note: As the fat renders and the water evaporates, the mixture may hiss or spatter. This is normal.

3. With a slotted spoon remove the cracklings and drain in a bowl lined with paper toweling. Sprinkle with sea salt while warm. Duck cracklings can be kept in an airtight container at room temperature for up to 3 days, although they are best served fresh.

4. Allow the liquid fat to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth. Store the duck fat covered in the refrigerator for up to 6 months or in the freezer for a year.

[JDC]

4. That's a good list. Thanks. How much fat do you end up with from a single duck?

1/2 cup?

[no_hypocrisy]

6. Hell no. I got more than 2-1/2 cups of liquid gold cooling in a jar right now.

[Drum]

5. Thank you thank you thank you!!!

[elleng]

2. It's New Year's Eve and I'm about to eat 1/4 duck a' l'orange!