Rendering duck fat (From one duck) Rendering duck fat is a process of separating the solids from the pure fat that are found throughout the body and skin of ducks.

Adding a little salt to the water will help remove impurities during the cooking process and will give the liquid gold a cleaner flavor. If you will be using the fat more than once to confit duck, make sure to repeat the rendering process every three of four use to give your fat a new fresh start! This process is also called clarifying.

1. Place all the duck fat trimmings in a deep saucepan, add 1 tbsp. of coarse salt and cover with plenty of cold water.

2. Bring the liquid to a simmer and cook over medium heat for about one hour.

3. Pour the liquid into a bowl through a strainer and refrigerate until completely set (the clarified duck fat will set on the top).

4. When set, run a small knife along the edge of the bowl and using a spoon, transfer the clarified fat into a jar and freeze until needed.

Note:

The jellied stock that is remaining on the bottom can be saved and used instead of water for making a duck jus.