rendering duck fat

[eagle697]

I have always heard people talk about cooking with duck fat and how good it is. I just scored 2 pounds of duck fat and wondered if anyone had a tip for rendering it. I was planning on heating it in a skillet with a little water and cooking till it all melts and then separate the fat from the water.

[early mornin' smokin']

id skip the water, just put it in a pot, put the stove on low, and let it melt. Or put it in a baking dish and put it in the oven, or smoker!

[Grillman]

Don't use any water...unless you want to remodel your kitchen.

"Rendering Duck Fat" might make a good user name...if you decide to
change yours.

[eagle697]

Originally Posted by Grillman

Don't use any water...unless you want to remodel your kitchen.

"Rendering Duck Fat" might make a good user name...if you decide to
change yours.

Thanks for the tip. About how long does it take?

[caliking]

I think this should work for you:

When I've made roast duck in the oven before (before I was schooled in the ways of the Brethren, pre-UDS era), I pierced the skin and set the pieces on a wire rack over a rimmed tray. The fat would collect nicely in the tray.

I guess you could do something similar - set it up on a wire rack over a rimmed tray at 250F and let it go for a few hours.

Duck fat is second only to bacon fat. The saddest part of moving from IA to TX was having to give up my animal fat collection. Still working on rebuilding.