HOW TO RENDER DUCK FAT
Duck fat is like liquid gold in the kitchen. It is almost universally considered to be one of the most flavorful cooking fats available. When you cook duck, it’s worth capturing every rendered drop of fat you can to use in other dishes later (instead of butter or oil). Here’s how.
RENDERING FAT FROM DUCK BREASTS
Ducks carry a significant portion of their fat near the surface of their skin where it provides warmth and buoyancy. This means that to get a moist, flavorful, and not overly fatty result when pan-roasting duck breasts, you need to render that fat first. Rendering duck fat is actually very easy, as long as you’re patient and use the right technique.
- Score the breasts:
- Render the fat: