How to Render Duck Fat and Make Crispy Quacklings in One Shot

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.

Use a heavy-bottomed stainless steel saucepan if you've got one, as it will provide nice even heat distribution and its shiny reflective surface will allow you to clearly monitor the progress of the rendering. Cast iron skillets work fine as well, but it's harder to track the color changes of the fat during cooking, and they're more heavy and cumbersome to maneuver when it comes time to strain the fat at the end.

Gradually, the bubbles on the surface will become clearer and will begin to subside, revealing clear, golden-hued duck fat and bits of skin gently frying in the rendered fat. If you've ever made a batch of brown butter before, you should be familiar with this cloudy-to-rapid-bubbling-to-calm-and-clear fat. It's the same process of heating to drive out moisture.

Eww....no.

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