How To Render DuckFat
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How To Render DuckFat
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One 5 lb duck will serve roughly 4-5 people. Fat yield will vary depending upon the fattiness of the duck.
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Ingredients
- 5 lb duck thawed and gizzards removed, whole
Instructions
- Preheat your oven to 325F.
- Score the thick fat on all sides of the duck in a diamond pattern, being careful not to slice through the meat.
- Place the duck on a roasting rack, and place the rack in am aluminum-foil-lined roasting pan, or other baking dish with at least 2 inch high sides. (You don't want the duck sitting in its rendered fat. A roasting rack will get it off of the bottom of the pan, allowing the fat to collect below.)
- Roast the duck for 3 hours. Every hour, re-slash the fat and flip the duck over. (You can drain any fat from your roasting pan at each hour, or just wait to collect it all at the end.)
- The duck is cooked when the juices run clear and the leg bone moves easily in the socket.
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2 reviews
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