Our food philosophy is to use everything we can and not waste anything unnecessarily. When I break down a duck every part gets used, including the skin and fat trimmings, which are cooked down and stored for future use in “Duck Fat Potatoes” and other dishes, and lasts for a long time in the refrigerator.

Ingredients
Duck skin, fat, and trimmings from one duck

  1. Place the skin and fat trimmings into a cast iron pan and heat at medium until everything is crispy and the fat has all come out as liquid. It helps to use a weight to get even heating on the bigger pieces.
  2. Remove the crisp pieces of skin from the pan and discard, then drain the liquid through a small sieve into a mason jar. Place the lid on and store in the refrigerator until needed.
Rendering duck fat complete

Rendering duck fat complete

Rendering duck fat start

Rendering duck fat start

Rendering duck fat with cast iron press

Rendering duck fat with cast iron press

Rendering duck fat in progress

Rendering duck fat in progress