How to Render Duck Fat

Prepare the duck skin: whole duck, duck breast, duck leg

Step 1 - Remove skin from whole duck, leg or breast, and cut into 1/2 inch pieces. Any duck skin will do. In general we like to save the skin from trimmed duck breast and use it for rendering. The more skin, the more rendered duck fat you can collect.

Step 2 - Put duck skin pieces in a large pot and pour a small amount of water over the duck skin (about 1 cup).

Rendering duck fat

Step 3 - Simmer duck skin on low to medium heat for 45 min to 60 min. Be patient. Rendering fat is a slow process. The duck fat is fully rendered once the skin pieces become hard and crispy. 

Storing rendered duck fat

Step 4 - Remove crispy duck skin and set aside in a separate container. Allow rendered duck fat to cool slightly. Strain and store rendered duck fat in a container for later use. The rendered duck fat can be refrigerated or frozen. In the fridge it will last up to 1 - 2 weeks. If you freeze the rendered duck fat, it will last up to 6 months.

The crispy skin that’s creating during duck fat rendering process is delicious and also known as duck cracklings. Salt and pepper the duck skin cracklings while they are warm and serve immediately.