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

How to render duck fat for making duck confit, the best fried potatoes, and more.

8/3/2021 5:00:00 PM

Make a snack and use the rendered fat for the best fried potatoes, duck confit, and more.

How to render duck fat for making duck confit, the best fried potatoes, 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 this

'Grow up': UK's Johnson says world must face climate change UN: In war, 16 million Yemenis 'marching' toward starvation 'Ready, Set, GO!' Teletubbies Announce Musical Reunion & First Album in Over 20 Years

, knowing how to work with duck fat is a simple but important piece of the equation.Once you've successfullybroken down whole ducksinto 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. I like to start the next steps right away so that I don't end up crowding the fridge with a mess of raw poultry odds and ends that still need to be dealt with.

For this Big Duck Project, our next steps are curing legs for confit, hanging the crowns in the fridge to dry-age, making duck stock, and rendering the fat. Whenever presented with a situation like this that involves a bunch of kitchen tasks to tackle, take a second to assess which ones to get working on first. The general rule of thumb is to begin with tasks that are mostly hands off and take a long time because once you get them working, you can turn your attention to the hands-on projects and start living the multitasking life you've always wanted.

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.

The Best and Easiest Way to Render Duck Fat: StovetopThe stovetop method is by far the easiest way to render duck fat, involving the least equipment and cooking steps. All you will need is a heavy-bottomed saucepan, a splash of water, the duck fat and skin, a fine-mesh strainer, and a heat-proof container. If you have cheesecloth in your kitchen, great—we can put it to use here, but it's not essential.

If you're the type of person who insists on using immersion circulators and pressure cookers whenever humanly possible, knock yourself out rendering fat with the gadget of your choice (more on that later). But know that you will be making life harder for yourself. Stovetop takes less time and effort and allows me to keep an eye on it while working on other tasks. If that sounds good to you, here's how to do it.

Cut the Duck Fat and Skin Into Manageable PiecesWhen breaking down whole ducks, it's most efficient to cut away fat and skin without worrying about the size of the pieces of trim as you work; just get them off the bird and set aside. However, once you've wrapped up the butchery, take a minute to go back over the fat and skin with your knife, cutting the scraps into roughly equal-sized pieces; around two inches is great. They don't need to be perfect; you just don't want a six-inch piece of skin cooking alongside much smaller ones because they won't cook at the same rate. (Side note: If your knives are on the dull side, no judgment, but you may have better luck snipping slippery fat into small pieces with kitchen shears.)

Michael Cohen Predicts Why He Thinks Trump Would Back Out Of A 2024 Run The Weeknd Accused of Plagiarizing 2018 Song 'Call Out My Name' Just one more reason to delete Facebook and Instagram for good

Combine the Fat With a Touch of Water in a SaucepanI like to think of rendering fat as the savory sibling ofmaking caramel. Both are fundamentally simple stovetop cooking projects that involve melting ingredients into something delicious, but both run the risk of scorching into an acrid kitchen fail if you try to melt the sugar or render poultry skin in a dry pan. This risk can be minimized by starting both of them with a little water in the pan as a safety blanket. In the case of duck skin, the water heats up and gets a jump-start on the fat-rendering process; by the time the water has evaporated, you'll have enough liquid fat built up in the pan to prevent the solid pieces of skin from burning.

Youcanrender fat and make caramel without adding any water, but you have a smaller margin of error, and you have to pay closer attention to what's happening in your saucepan. The whole point of starting with the fat-rendering project is to get a hands-off task working, so don't be a hero.

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 (so if you broke down two ducks, you will probably need 1/2 cup of water). There's nothing wrong with adding more water than that, except you'll have to wait even longer for it to fully cook off.

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.

Cook the Fat Low and SlowGet the saucepan on the stovetop, set it over a medium-low flame, and let it do its thing. You can give it the occasional stir with a rubber spatula to make sure nothing is sticking to the bottom of the pot, but other than that, it won't require much babysitting.

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 avinaigrette.As 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.

Myanmar town near India border sees exodus as thousands flee fighting Brandi Carlile, Sturgill Simpson win top Americana awards Border Patrol sought extra resources in Del Rio as far back as June, union emails show

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.

Keep cooking the morsels of duck skin, stirring them occasionally to make sure they cook on all sides, until they are golden-brown and crisp. If at any point the fat starts smoking, turn down the heat or just move the saucepan off the heat completely. The whole process should take between 45 minutes and an hour.

Strain the Fat and Get CracklingNow all you need to do is strain the fat into a heatproof container through a fine-mesh strainer. If you have cheesecloth handy, you can line the strainer with it to catch any small bits of duck skin sediment. Keeping sediment out of the fat will extend its long-term storage shelf life, but seeing as we will be using the fat very soon for the

duck confitpart of the Big Duck Project, this isn't much of a concern here.You should now have a decent amount of clear liquid-gold duck fat and a strainer basket full of crispy, delicious duck cracklings (aka"quacklings"). Do not toss those cracklings! They are your first cook's snack reward of the Big Duck Project. I highly recommend tossing them in a bowl with za'atar and coarse sea salt while they're still hot, for a super-simple tasty snack. You can also use them wherever

Read more: Serious Eats »

Explore With Perseverance

A 3D interactive experience lets you explore with Perseverance, see closeup images the rover has taken, and key points of interest.

Attn: darth Are u familiar w a company called Fatworks ? I purchased some of their products, would love your review of them.

Ryan Reynolds Trolls Blake Lively and Himself as They Celebrate 10 Year Anniversary of First Date'She trained me better than this. Sorry if I let anyone down,' Ryan Reynolds captions his corrected photo. (via toofab) TooFab She is pretty like Andre Herring Art on youtube See...with failure...comes success 😉

Here Are The First Openly Transgender And Nonbinary Olympians Making History In TokyoI am a London-based reporter for Forbes covering breaking news. Previously, I have worked as a reporter for a specialist legal publication covering big data and as a freelance journalist and policy analyst covering science, tech and health. I have a master’s degree in Biological Natural Sciences and a master’s degree in the History and Philosophy of Science from the University of Cambridge. Follow me on Twitter theroberthart or email me at Nope Esto es un chiste!! Another Case And Point.. IF An All Transgender Basketball Team Want's To Go Professional In The WNBA? They Will MOP THE FLOOR With Any Born Woman's Basketball Team In The WNBA. And? People Will Go And See Them. Devaluing The Women In Women's Basketball. But? You Asked For It...

Weightlifter Laurel Hubbard Makes Olympic History as First Transgender Woman to Compete in Games - E! OnlineNew Zealand weightlifter Laurel Hubbard became the first openly transgender female athlete at the Olympics. But she isn’t the only transgender competitor at the 2020 Tokyo Games. Congrats!! Well done. And Caster Semenya was banned from competing. Not being transphobic at all, just pondering the fairness. CasterSemenya I don’t see how this is fair? I don’t think this is something to celebrate. We should talk about how we can be inclusive AND fair, not spouting empty platitudes.

Kachumber GazpachoHetal Vasavada's Kachumber Gazpacho is a riff on the chilled soup with warm spices and a hint of chile, topped with sev, a crispy chickpea noodle snack:

Nation hits 70 percent vaccination goal amid surging Delta variantWhite House Covid-19 Data Director Cyrus Shahpar said on Twitter that at least 70 percent of adults have at least one shot. Too little too late Is Ron DeSantis still winning? finally some good news

US Hits 70% Vaccination Rate -- A Month Late, Amid A SurgeThe U.S. finally reached President Joe Biden’s goal of getting at least one COVID-19 shot in the arms of 70% of American adults. one month late L Now open the fucking Border I can't fly in besides its 3miles kind of stupid to fly. Canada is the number 1 country for vaccination rates but we can't cross by land. I would love to see my dying mom right now.