Make a snack and use the rendered fat for the best fried potatoes, duck confit, and more.
knows that duck fat is phenomenal for cooking. It imparts rich, meaty flavor to ingredients and then can be used to preserve them as well. And it's not hard to come by, seeing as ducks have so much fat on them to begin with. If you're going to be taking on any of the recipes in thisOnce you've successfullyinto parts, you will have a nice pile of skin and fat ready for rendering; farm-raised ducks generally yield around one pound of fat trim per bird.
The most hands-off task here is without a doubt the fat rendering, which simply involves slowly heating the duck skin and fat until the fat has fully melted, all of the water content has been driven off by evaporation, and the bits of skin have been gently fried into crispy golden-brown crackling morsels. The best way to do this rendering is also the simplest: in a saucepan on the stovetop.
A quarter-cup of water per pound of duck fat is all you need to ensure that the pieces of skin won't stick and scorch to the bottom of the saucepan as they cook . There's nothing wrong with adding more water than that, except you'll have to wait even longer for it to fully cook off. As the fat starts to render you will notice how the liquid that begins to accumulate starts out milky and cloudy. That is water trapped and suspended in the melting fat as an emulsion, much like aAs the mixture comes to a simmer, it will start out with a cloudy appearance, bubbling rapidly, making it hard to see through the surface. The natural water content in the duck skin and fat, as well as the water added to the saucepan at the beginning, is being driven off through evaporation.
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