This method works for duck fat yes, but also goose fat or chicken or any other poultry fat. The leftover cracklins are fantastic served as Mexican chicharron en salsa verde. This recipe makes about a pint of duck fat.
Recipe by Hank Shaw on December 7, 2015
Prep time: PT10M
Cook time: PT60M
Total time: PT70M
Rating
5 stars (5 reviews)
Keywords
duck, fat, goose
Ingredients
1 pound duck fat with skin
Water to cover
Categories
Condiment
Cuisine
French
Steps
Chop the duck fat into little pieces with kitchen shears. If you are working with the tails, snip away the oil gland. It's OK to have bones here and there, but if you are going to later eat the cracklins', you will want to remove any bones.
Put the pieces in a pot and cover with water by just a little. Turn the heat to high, stir well and boil this. As the water boils away, you will want to reduce the heat so that ultimately, the pieces are frying in their own fat.
Later, that fat will turn from milky to clear, and the bubbling will slow down. Strain the fat off the cracklins. Pour the clean fat into a Mason jar and refrigerate for up to 6 months, or freeze indefinitely.
Nutitrion
Serving Size: 1 serving
Calories: 250 kcal
Fat: 28 g
Saturated Fat: 9 g
Cholesterol: 28 mg
Reviews
Ian on 2024-03-05 (5 stars): Omg.
So much amazing duck fat. Usually I just get fat from roasting a whole duck, but I actually now think you get the most fat by breaking the birds down, cutting off as much fat as possible, and doing this. Duck fat is easily the best fat for cooking in my opinion and I’ll be doing this with every single duck I get!
Pam Peebles on 2020-09-21 (5 stars): Why haven't I been doing this?? We've had some really fat ducks in previous years and I always enjoyed how tender they were once roasted with all that fat. I guess I just never gave much thought to cooking with the duck fat or how everyone "got" duck fat until my recent fascination with sous vide. Thanks for all your recipes and hard work!
