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.
Ingredients
- Skin and fat from 1 whole duck, avoid tail and neck areas
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Instructions
Step 1
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.
Step 2
Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.
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