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Duck fat is sublime for frying potatoes and things like Yorkshire puddings. It's also quite easy to procure - all you need to do is get a whole duck, score the
by deadmetheny 7y ago
Duck fat is sublime for frying potatoes and things like Yorkshire puddings. It's also quite easy to procure - all you need to do is get a whole duck, score the skin with a knife, and roast it in the oven (flipping it and draining the fat every hour or so) until you've rendered as much as you can out. Not only do you get a pint of delicious fat that will keep for ages in the freezer, you also get roasted duck meat that you can do whatever you please with (personally, I like to shred them up and eat them with a bit of slaw and hoisin as street tacos).
- sridca 7y agoDo you pass the rendered out duck fat through a filter of some sort? To separate the solids? I normally buy duck fat from stores, but maybe I should try it.
- wil421 7y agoI can find a farmers market that sells pieces of the skin. A few pieces of dark will be give you a decent amount and a tasty snack. Pass it through a coffee filter for best results. Do it while the fat is very warm if not somewhat hot.
- deadmetheny 7y agoYou can if you want, but I don't usually bother. All of the solids will settle out to the bottom anyway if you let it cool down to room temperature before freezing. If you want to go the filter route, a cheesecloth would likely be good enough.