Render the fat. Use it again and again.
Rendered duck fat should be a readily available cooking oil in your kitchen
Step 1 - Remove skin from duck and cut into 1/2 inch pieces.
Step 2 - Put pieces in a large pot and pour a small amount of water over the skin (about 1 cup).
Step 3 - Simmer on low to medium heat for 45 min to 60 min. The fat is fully rendered once the skin pieces become hard and crispy.
Step 4 - Remove crispy skin and set aside in a separate container. Allow duck fat to cool slightly, then strain and store in sealed contained for later use.
Step 5 - The crispy skin that's set aside is delicious and also known as "cracklings." Salt and pepper the cracklings while they are warm and serve immediately.
p.s. we really love cracklings with fresh chopped jalapeno