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 areas
Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.