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1
Cut the duck skin and fat into pieces that are roughly 1-inch in size.
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2
Put in the bottom of a heavy-bottomed pan with a capacity of at least 3 quarts.
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3
A wider bottomed pan is more efficient for this application.
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4
Pour the water over the trimmings and place the pan, partially covered, over the lowest heat possible.
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5
As the trimmings and water warm up in the pan, fat will begin rendering (being made liquid) and water will start evaporating.
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6
This will sound a bit like a gently sputtering boil.
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7
The white fatty bits will slowly transform into lightly golden brown, crispy goodies.
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8
As soon as they reach this stage, use a slotted spoon to remove the cracklins to a paper towel lined plate.
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9
The process can take anywhere from an hour to three hours, so I dont recommend leaving the pan unattended for long.
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10
When the cracklins are on the lined plate, sprinkle with salt, to taste, and set aside.
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11
These can be eaten as a snack, baked into cornbread, sprinkled over salads or hearty soups like croutons, or used just about anywhere else you would use crisped bacon.
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12
Turn your attention to the duck fat.
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13
For the clearest duck fat, line a fine mesh strainer with a piece of cheesecloth.
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14
If youre in a hurry, a stainless-steel fine mesh strainer alone will suffice.
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15
Carefully pour the hot liquid fat through the strainer (lined if you so choose) into a jar or other clean, food-safe receptacle with a tight fitting lid.
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16
Fit the lid in place and store your liquid gold in the refrigerator for up to a year.
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17
It will become semi-solid and opaque in its chilled state, this is to be expected.
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18
Use duck fat to roast potatoes, make the ultimate French fries, sear or confit meats, or whatever sinful tasks you devise for it.
