Rendering Duck Fat

December 25th, 2009

Many of you loyal readers who do not have direct contact with me probably have abandoned and written off WasabiBratwurst as another blogging failure. Well we are still here ticking, chopping, slicing, cooking and eating away but have neglected to share those pleasurable experiences with you. I will get in to why it's been difficult to make updates on the blog another day, but for now I want to share the pure joy of unadulterated duck fat while we partake in gluttony which we call the Holiday season.

I picked up  few packages of duck fat and skin at Tip Tops Meats. Typically they do not carry duck fat, but for the holiday the butchers worked their tail off to fix up 150 Turducken and had saved the left over fat for non-health conscious, pro flavor fiends like myself. I have been wanting to tackle duck confit for some time but the cost of duck fat is another thing. I figured that I can try rendering it myself to see what comes of it.

The basic idea is to slow poach continuously until the fat renders out of the animal trimming. That is it.

  1. Wash and clean the fat from the animal under running water. Cut the fat and skin into fine small pieces and place it  in a pot/pan with a wide cooking surface. A large skillet or frying pan would work best as you will need to eventually evaporate the water.
  2. Add water until fat is entirely submerged in water, about 2 cups of water per every pound of fat you will be rendering. Turn the heat on the burner to its lowest setting, if possible we are looking for just barely boiling water. Simmer very gently until the water cooks off completely and you are left with luxurious golden fat.
  3. Once the simmer starts to die down pay close attention to the surface of the liquid as you do not want to burn the labor of love.  The liquid will start to become light gold in color and the bubbles will come less frequently. You should also notice the reduced size of the bubbles, by the end it should be tiny bubbles. At this point remove the fat from the heat to cool down.
  4. Let the fat cool down in a heat proof container, straining through a fine mesh strainer several times. Once fully cooled down, move to a glass jar container of your choice for storage. Fat should be stored in refrigerator, should keep for a month. The fat will solidify in the refrigerator as seen in the photo but not to worry you can simply spoon out whatever you need to use.

Now what? Make sauce with it, cook vegetables, roasted potatoes,  or confit duck legs, just to name a few. The culinary possibilities are endless when you have such rich and flavorful cooking fat. Happy Holidays to our kitchen to yours!

5 Responses to “Rendering Duck Fat”

  1. MiguelNo Gravatar Says:

    “luxurious golden fat” I love the adjectives! Makes me want to bathe in it. Merry Christmas and can’t wait to see more.

    BTW, what did you make with this “luxurious golden fat?” Will you share that in later posts? I’m interested.

  2. Fumi MatsubaraNo Gravatar Says:

    @Miguel Bathing in duck fat… it sounds like you would like to confit your self. Your wife might love that :) Roasted some spuds with the duck fat few days ago. In case you are wondering; yes, it was del.ici.ous. SavoryTV says potatoes fried in duck fat + truffle salt is sinfully good. Going to take her word, find some truffle before the football game tomorrow. Come over for an afternoon snack :)

  3. MiguelNo Gravatar Says:

    You should make some refried beans with that duck fat! I was thinking maybe sweet potatoes or yams fried in duck fat, in addition to the potatoes.

  4. Fumi MatsubaraNo Gravatar Says:

    Sounds delicious, lets do it. I have some sweet potatoes from the CSA too! Pair with a dark beer, say like Autumn Maple?

    refried beans with that duck fat sounds redonculously good. Is that even a word?

  5. RyanNo Gravatar Says:

    In poker they say redonkulous…

    What do people usually use duck fat for? I, myself, have never been enticed to jump right into using duck fat…maybe I am missing out:/

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