Rendered Duck Fat
Rendered Duck Fat Recipe
Use this savoury duck oil for stir-frying, roasting, salad oil and as a spread for bread.
Check out the step-by-step pictures in the previous page.
Serves: 1 1/3 cup duck fat
Prep Time: 10 mins
Cook Time: 40 mins
- 600 grams of duck skin and fat (from approximately 2 ducks) cleaned
- 150 ml water
- Cut duck skin to small uniform pieces. Arrange them to occupy one layer of a heavy-bottomed pan.
- Add water. Bring to boil then reduce to a simmer, uncovered, stirring with a spatula every 10 minutes. When the fats and skin becomes crispy, about 30-40 minutes, it is done.
- Filter the oil through a sieve. Store duck fat in tightly-lid glass bottles when the oil is cooled.
Storage: Rendered duck fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. The crispy duck skin cracklings can be eaten as a snack or use as salad topping; store the cracklings in tight-fitting container for a few days at room temperature, or about a week in the fridge.