The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.
Serves
makes About 1 1/3 Cups
Ingredients
Skin and fat from 1 whole duck, avoid tail and neck areas
ADVERTISEMENTADAD
Instructions
Step 1
Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
Step 2
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.
Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.
American
Condiment Recipes
Duck
Fall
Game
Ingredients
Skin and fat from 1 whole duck, avoid tail and neck areas
ADVERTISEMENTADAD
The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.
Ingredients
Skin and fat from 1 whole duck, avoid tail and neck areas
ADVERTISEMENTADAD
Instructions
Step 1
Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
Step 2
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.
Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.
Keep Reading
Spicy Black Beans With Queso Fresco
By SAVEUR EDITORS
6 Must-Try Recipes That Make the Most of Grana Padano and Prosciutto di Parma
By RYAN MCCARTHY
Marjolaine
By DAVID LEBOVITZ
Beef Wellington
By JESS SHADBOLT
Our 12 Most Popular Recipes of 2025
By SAVEUR EDITORS
Gogl-Mogl
By JOAN NATHAN
Mussels With Coconut Milk, Fennel, and Lime
By PEARL JONES
Glühwein
By MIMI SHERATON
Panettone
By JASON SCHREIBERSee All
Continue to Next Story
ADVERTISEMENTADAD
Want more SAVEUR?
Get our favorite recipes, stories, and more delivered to your inbox.
See All