How To Render Duck Fat 01 - Friday Anne Keyes

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Friday Anne Keyes | How to Render Duck Fat 01 17058 wp-singular,recipe-template-default,single,single-recipe,postid-17058,wp-theme-bridge,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-9.2,wpb-js-composer js-comp-ver-5.1.1,vc_responsive How to Render Duck Fat 01

26 Oct How to Render Duck Fat 01

Posted at 16:09h in French (Haute’), French (Nouvelle), How to..., Instructional, International, Method, Misc. Foods, Poultry, Universal, Utility Recipe by Friday Anne Keyes How to Render Duck Fat 01 How to Render Duck Fat 01
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Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French Fries to Pates, and more, a byproduct of the process are delicious Fritons, also called Grattons, which are Duck (or Goose) Cracklings... great snack food! I'm calling for about a pound of Duck Fat Trimmings here, which is about the amount of excess fat you could expect to trim from roughly 6 ducks. At home, using one duck, you will start with a lot less fat, but the process is the same; you will just use a little less water and it will take a little less time to cook, and the results will be the same. One pound of fat will yield about 2 cups of rendered duck fat.
  • CuisineFrench (Haute), French (Nouvelle), International, Universal
Servings Prep Time
2 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
2 cups 30 minutes
Cook Time
60 minutes
How to Render Duck Fat 01 How to Render Duck Fat 01
Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe
Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French Fries to Pates, and more, a byproduct of the process are delicious Fritons, also called Grattons, which are Duck (or Goose) Cracklings... great snack food! I'm calling for about a pound of Duck Fat Trimmings here, which is about the amount of excess fat you could expect to trim from roughly 6 ducks. At home, using one duck, you will start with a lot less fat, but the process is the same; you will just use a little less water and it will take a little less time to cook, and the results will be the same. One pound of fat will yield about 2 cups of rendered duck fat.
  • CuisineFrench (Haute), French (Nouvelle), International, Universal
Servings Prep Time
2 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
2 cups 30 minutes
Cook Time
60 minutes
Ingredients
  • 1 lb. Duck Fat (from about 6 Ducks)
  • 1-1/2 cups Water
  • 1 pinch Sea Salt
Servings: cups Units:MetricUS Imperial Instructions
  1. Remove all of the excess skin and fat from the ducks and cut into chunks, approximately 1”x1”.
  2. Place the chunks into a heavy-bottomed stockpot or large Dutch oven, and add the water.
  3. Simmer over medium-low heat, turning the bits of fat occasionally, until the water has evaporated.
  4. As the water evaporates, the fat is rendered from the chunks.
  5. Continue cooking and stirring occasionally until the chunks are browned and fully crisped and all the fat is released. This process should take about an hour.
  6. Remove from heat, and remove the "Cracklings" with a slotted spoon, and spread them on paper towels. Sprinkle them with the Sea Salt and enjoy while you're finishing up with the rendered fat, or store them in an airtight container, at room temperature, for up to 3 days.
  7. Allow the liquid fat to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth.
  8. Store the duck fat covered in the refrigerator for up to 6 months or in the freezer for a year.
Recipe Notes

Note: As the fat renders and the water evaporates, the mixture may hiss or spatter. This is normal.

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