Rendered Duck Fat…a how to.
How to Render Duck Fat
Method:
Defrost the packages of fat if they are frozen. Place the sealed packs in a bowl of cool water until defrosted.
Put the fat into a heavy bottom pot.
Rinse the fat with cold water. Swirl it around, break up any pieces that are stuck together. Drain and repeat. Rinse and drain for a total of three times. The water should be clear, no blood or debris.
Fill the pot with 1c of cold water. If you have enough fat to fill a 3-4quart pot use 1-2c water. For a 1-2 quart pot ½-¾ c of cold water should be sufficient.
Put the pot on med-high heat and bring it up to a solid simmer. Stir the fat to break it up. Cover and allow to cook for 3-5 minutes. Uncover and stir it again. You want to get all of the fat softened and easy to stir. Once the fat is soft, set the heat to a simmer and cover.
Cook at low heat with the fat simmering for 2-3 hours depending on the size of the pieces of fat and the amount that you have. Stir it every 20-30 minutes and scrape the bottom to ensure it is not sticking.
When the fat has become golden brown crunchy little bits and the fat is a clear golden color; remove from heat. All of the water should have evaporated off and it will look like the fat and any skin is gently frying in the liquified fat.
Strain through a very fine sieve and/or cheese cloth into a bowl.
Transfer to mason jars. Be sure that you are not putting ripping hot fat into cold glass or you risk the glass breaking and leaking beautiful rendered duck fat all over the counter. Cool the fat or heat the jars. Same goes for hot fat in hot glass. If you put a jar of hot fat on a cold granite countertop you also risk the glass breaking. Place Hot jars on a folded towel. Cool the fat in the mason jars and store under refrigeration until you need it. It will last in the fridge for 1 year. Alternatively, you could pack it in cryo vac and freeze it, so it will last up to 3 years.
