-
1
1.
-
2
Take the fat from the duck, and put it in a skillet or pot.
-
3
2.
-
4
Add water so that it is about halfway up the sides of the fat.
-
5
3.
-
6
Put the burner on its lowest setting and let the liquid simmer for 60-90 minutes.
-
7
4.
-
8
When it starts to look as though the simmer is dying down, watch the fat carefully.
-
9
It should be a warm golden color, with smaller bubbles.
-
10
As the water evaporates, those bubbles will come closer to a boil and the remaining liquid will turn a darker golden.
-
11
Eventually, the boiling bubbles will suddenly become much smaller, just back to a bare simmer, which means all the water is gone.
-
12
5.
-
13
Remove it from the heat immediately and pour the fat through a fine mesh strainer.
-
14
Let cool to room temperature, transfer to a glass jar and place in the refrigerator for 1 month or the freezer for 6 months.
-
15
1 pound fat = 1 cup rendered fat
-
16
Note: Save the duck skins after the fat has been rendered.
-
17
Spread them out on a paper towel, sprinkle them with salt and let them air dry until crisp and crunchy (finish browning them in the oven if theyre not quite hard enough).
-
18
These are called cracklins, and you can make Cracklin Bread with them next!
