Saveur

Photo: Christopher Hirsheimer

MAKES ABOUT 1 1⁄3 CUPS

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.

Skin and fat from 1 whole duck, avoid tail and neck
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1. Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add 1⁄2 cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.

2. Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.

This article was first published in Saveur in Issue #39