Rendered Duck Fat

Background: A big part of our food philosophy is to use everything we can and not waste anything unnecessarily, so when we break down a duck, we look to use every part of it. There are always skin and fat trimmings so this all gets cooked down and stored for future use in awesome sides like “Duck Fat Potatoes”. I usually get enough from one duck to fill a small mason jar, and the rendered fat lasts for a long time in the refrigerator.

Ingredients: Duck skin, fat, and trimmings from one duck

Steps:

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.
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.