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How To Render Duck Fat

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March 20th, 2008 · Print Print


I think it is probably hard to convey, in writing, exactly how giddy this photo makes me. Do you see that beautiful, clear, golden liquid? That’s duck fat. Otherwise known as, “one of the most delicious substances you could possibly ever consume.” Also known as, “nearly impossible to find without paying a fortune.” Finally, known as, “the substance Katy is so in love with that her parents worry she will die of a heart attack at 26.”

Heart heath aside, I am so incredibly excited to have this little jar in my fridge (and two others in my freezer). And I am extra, extra, extra excited to share it with all of you! So let me start at the beginning.

Sometime in early 2008, I came to the conclusion that many dishes, be they vegetable, soup, or sauce, could be improved with a richer, more flavorful cooking fat. I like olive oil as much as the next girl, and I’ll use butter on occasion, but I was intrigued with the idea of cooking with other types of fat. I experimented with sesame oil, dabbled in truffle oil, but finally I realized what my dishes were lacking: duck fat.


So, I started looking. None of the grocery stores in my neighborhood sell duck, except in the prepackaged D’Artagnan ziplocs — no duck fat scraps to be had there. But in the back of my mind, I remembered the meat sellers at the farmer’s market. If you can buy a duck breast or leg at the farmer’s market, I figured, the rest of the bird is pretty likely to be for sale as well (the same is probably true of a good butcher, if there’s not a farmer’s market near you).

Sure enough, the following Saturday, I asked at the farmer’s market if the duck meat vendor had any fat for sale. The man gave me a curious look, and said, “we don’t bring it every week, but if you give me your name a week in advance, I can take an order.” I gleefully gave him my name, and asked for a pound of duck fat. And as I was about to walk away, he called out, “I’ll just get you the actual fat — you’ll have to render it yourself, is that ok?”

Brightly, I responded, “of course!” Inwardly, I thought to myself, “um, what is rendering, exactly?” And, I will admit, I was a little bit intimidated when I was handed this:


Somehow that is not exactly the culinary delicacy that I had in mind. But after a little bit of research, I did figure out how cooks render what’s pictured here into that gorgeous golden liquid that one can actually cook with.

And now I’m going to share it with you, because it’s actually quite simple.

Take the fat from the animal, and put it in a flying pan. Cover it with about 2 cups of water per pound of fat, so that the fat is entirely submerged in water. Turn the heat on the burner as low as you possibly can, and just barely simmer for about 60 or 90 minutes, until the water has cooked off and you are left with a beautiful golden fat.

Here’s what it looks like after about five minutes:


After fifteen minutes:


After forty five minutes:


When it starts to look as though the simmer is dying down, watch the fat very, very carefully. It should be a warm golden color, with little lighter-colored bubbles emerging from the center of the pan where the heat is strongest (the water). As there is less and less water, those bubbles will become closer and closer to a boil, and the remaining liquid will turn a darker golden. Eventually, the boiling bubbles will suddenly become much smaller, just back to a bare simmer, which means all the water is gone. At that point, remove the fat from the heat immediately — if you burn the fat, it’s useless and you have to start all over.

In my (humble) opinion, it’s better to have a slighly watery duck fat than to lose a whole batch that you burned, so once it hits the right color and the bubbles start to die down, you’re done.

Next, let the fat cool in a heat-proof container, uncovered, for about fifteen minutes. When it has cooled slightly, strain it through a fine mesh strainer at least three times, and pour it into a small glass container or two.

Allow to the rendered fat to cool, uncovered, for about 2 hours at room temperature, than transfer to the refigrator for 24 hours (it will solidify again). After 24 hours, move any containers that you plan to freeze to the freezer.

My pound of duck fat made about 1 cup of rendered fat. It will keep several months in the refigerator or up to a year in the freezer.



Tags: condiments · food · main dishes · other

121 responses so far ↓

  • 1 Sarah // Mar 20, 2008 at 8:28 am

    Congrats on your duck fat rendering! :) Looking forward to seeing what you decide to use it for!

  • 2 adele // Mar 20, 2008 at 8:31 am


    What are you planning to cook? :)

  • 3 katy // Mar 20, 2008 at 8:51 am

    I’ve already used it to saute a mixture of black salsify, parsnips and shallots — I only used a teaspoon and it was still so incredibly rich!  The photos are a little unspectacular (it was 9 pm and the light in my apartment is miserable), but it was delicious!

  • 4 Kitt // Mar 20, 2008 at 10:11 am

    Wow, that’s ambitious! And what a payoff. Bravo!

  • 5 Jami Leigh // Mar 20, 2008 at 10:50 am

    It’s posts like these that make me thankful for my feed reader!  Oh, and I loved the pictures as well.

  • 6 Jen (Modern Beet) // Mar 20, 2008 at 11:33 am

    Fantastic post!  I’ve never cooked with duck fat before, but I see it every week at the farmer’s market (already rendered, for $26/pint!).  Question: does it taste ‘gamey’ at all?

  • 7 Deborah // Mar 20, 2008 at 11:49 am

    Since I think I’d have a hard time even finding fresh duck anywhere close by, this might remain a dream for now.  Hopefully that will change!!

  • 8 katy // Mar 20, 2008 at 11:50 am

    Jen — I really didn’t think it did at all, but I’ll let you know once I’ve experimented further.  Also, I love duck so much that I’m probably a terribly biased judge!

  • 9 Ann // Mar 20, 2008 at 12:55 pm

    I’m temporarily speechless with admiration and envy.


    Okay, I’m not over it, but I can make words now:

    I am so going to try that. Just as soon as I hunt me down some fat. :-)

  • 10 Jessica // Mar 20, 2008 at 3:41 pm

    Wow that is quite interesting! I love the golden color.

  • 11 mimi // Mar 20, 2008 at 4:16 pm

    i have never eaten duck – can you believe it? but those jars of duck fat look amazing!!! i can’t wait to hear about all the yummy things you make with it!

  • 12 Cynthia // Mar 20, 2008 at 9:56 pm

    Pure gold love huh? :)

  • 13 Kitt // Mar 20, 2008 at 11:31 pm

    Hey Katy, I saw you posted on Bittman’s blog. Did you notice they removed a whole bunch of comments referring to the missing instructions (but which also commented on the recipe)? But not all of them. Lame …

  • 14 Donald // Mar 21, 2008 at 6:27 am


    Nicely done. I too was iching to get some duck fat. I found it on Amazon for the costly $13 a cup!!!! So, I did something even better. I roasted a duck. It yielded almost 13 ounces of fat! Tis in a mason’s jar in the fridge. It whispers to me every time I open the door! :-)

  • 15 MyKitchenInHalfCups // Mar 21, 2008 at 7:47 am

    I can see why your excited.  I’ve seen duck fat talked about more and more places.  Clarity in a fat is a beautiful thing.  Now I’m very interested to see what get flavored with it.

  • 16 emily // Mar 21, 2008 at 8:53 am

    I don’t really know what to say…is it wierd to say that it looks gorgeous?  I’m impressed by your enthusiasm, worried for your arteries, and excited to see what you make/improve with your katy-rendered duck fat.  go on skype!!

  • 17 Helen // Mar 21, 2008 at 9:30 am

    Mmmmmmm, duck fat! I love it too. It looks like a pale olive oil or honey in the picture. I never thought of just rendering some down and keeping it as a cooking fat before, nice idea. I bet it adds such richness and flavour to everything. Careful, you might get addicted!

  • 18 katy // Mar 21, 2008 at 9:07 pm

    You guys make me so happy!!!  I’m so glad that others share my duck fat excitement. :-) Now I will have to come up with some great recipes for you all!!!

  • 19 Paz // Mar 21, 2008 at 10:10 pm

    Wow!  Very cool!  Great job!


  • 20 Jaime // Mar 21, 2008 at 11:25 pm

    wow, how cool! who woulda thunk? ;)

  • 21 Elle // Mar 22, 2008 at 8:44 am

    Oh my gosh, it’s beautiful, isn’t it?

  • 22 Steve // Mar 22, 2008 at 1:36 pm

    Katy that is truly inspiring, I’ve longed to do the same thing.  I am reinvigorated to seek out duck fat … wow, that’s a funny statement.  Anyway, I’m looking forward to cooking “confit” style and can’t wait to try your technique.

  • 23 Zenchef // Mar 22, 2008 at 5:27 pm

    haha!…You’re my hero!
    That’s was a pretty brave attempt, i’m sure you didn’t know what you were getting into when you first ordered it.
    Well done! Now have fun. :-)

  • 24 Mark // Mar 23, 2008 at 3:37 pm

    Try goose fat for the ultimate. I have a great recipe around here using goose, chestnut stuffing said goose was stuffed with, goose pan gravy with plenty of goose fat made into, wait for it, a croquette. I made them cylindrical and deep fried them to a golden brown. Once you try goose fat, you never go duck.

  • 25 Cakespy // Mar 23, 2008 at 5:58 pm

    Well Miss Katy, you have made rendering duck fat seem sexy. Damn! You are one saucy vixen. ;-)

  • 26 núria // Mar 24, 2008 at 11:45 am

    How interesting… Mmmmm. I’ll have to try this one!!! Whenever I cook duck I’m always careful to take the fat away… but you are true this must give such a special taste to your dishes.
    Thanks Katy!

  • 27 núria // Mar 24, 2008 at 11:45 am

    How interesting… Mmmmm. I’ll have to try this one!!! Whenever I cook duck I’m always careful to take the fat away… but you are true this must give such a special taste to your dishes.
    Thanks Katy!

  • 28 Claudia (cook eat FRET) // Apr 3, 2008 at 3:29 pm

    great job!!!
    i love the stuff myself…

  • 29 Sausage and Egg Sandwich | sugarlaws // Apr 7, 2008 at 7:34 am

    […] How to Render Duck Fat […]

  • 30 dave // Apr 9, 2008 at 1:07 am

    duck fat is the necessary ingredient for perfect roast potatoes

  • 31 Terry B // Apr 10, 2008 at 1:04 pm

    A great post! Although I have to agree with Donald: The best way to get duck fat is by roasting a duck! You can also just roast or pan sear duck breasts and get a decent amount of duck fat to play with.

  • 32 miki // Apr 18, 2008 at 4:19 am

    thats so funny. I just roasted a duck yesterday and had cups of duck fat that I threw away because I didn’t want it. Next time, I’ll keep in mind that someone might want it.

  • 33 Chez US // Apr 18, 2008 at 7:40 am

    Great post.  Love duck fat!  I had a hard time finding it out in San Francisco, too, I did end up finding it at Wholefoods (there must be one in NY) and also at a “local” butcher, Golden Gate Meat Company – there has to be a good local butcher in New York, that sells it.  Or a french food shop – it is used in tons of french recipes.

  • 34 Ian // Apr 18, 2008 at 10:41 am

    Wonderous stuff, duck fat.  Here’s a tip for taking it to the next level.  Find yourself some smoked duck that still has skin on.  Render that fat for a pork-free bacon flavor whenever you want!

    Here’s the producer my favorite grocer carries:

  • 35 Terry B // Apr 18, 2008 at 11:38 am

    Oh! And I forgot to mention that one delicious use of this liquid gold is roasted fingerling potatoes!

  • 36 Celine // Apr 18, 2008 at 12:29 pm

    This fat looks delicious– I wish I had some in my fridge! Your blog is beautiful, this is the first time I’ve seen it. I have (a more amateur) one too and know how hard they are to keep up.

  • 37 mattogier // May 15, 2008 at 8:27 am

    I use rendered fat to confit whole duck or goose leggs and the legs of my Turkey at Xmas.

    First rub the meat with a mix of flacked salt, pepper , garlic and, say, thyme.  Leave in fridge for 48 hours rerubbing at 24 hours.

    Brown meat off in a fry pan then into a dish and cover with the fat – bake at 120 deg C for 2 – 3 hours until the meat is falling off the bone.

    The fat can be re-rendered and filtered and stored in the fridge and/or the meat can be stored in the fridge for a few weeks covered in fat.

    To serve the meat scrape off excess fat (and re-render) and flash it in a very hot oven to heat through and crisp up the skin.

    Can be shredded from the bone and served like Chinese duck or with a split pea and peppercorn pure – Thanks to Hugh FW for initial River Cottage recipe.

  • 38 Tracey // May 22, 2008 at 10:49 am

    You may be interested in reading a wonderful book/cookbook I just found called Nourishing Traditions. In it, Sally Fallon recommends goose/duck fat as one of the best fats you can consume. Read the book and you’ll see why.

  • 39 Date #2: The Art of Dating « 100 Emails, 20 Dates // Sep 3, 2008 at 12:44 am

    […] fries. The bartender, Carl, recommended the duck. Cooked on a rotisserie, he said the fat is rendered beautifully, so it’s not unlike duck confit. (Note: It has, admittedly, been a while since I’ve had […]

  • 40 AKAlicious // Oct 7, 2008 at 11:37 pm

    I am so excited to find someone who is as excited by rendered duck fat as I am!!!  It’s my favorite thing to cook with.  Don’t forget to make a velvety broth of the carcass if you buy a whole bird.  And with that fat, make sure you fry up some eggs with it–heaven on a plate!!!

  • 41 Maria // Oct 8, 2008 at 5:50 am

    Your post about rendering your own duck fat has made me yearn to to do my own at home. I already had a recipe (slow-cooked duck with braised red cabbage) and wanted to add that extra touch by producing my own ingredients. I haven’t been able to find any fresh fat yet, but I will continue to search! In the mean time I used store bought fat which didnt seem to expensive .

    You can find the recipe I tried here:

  • 42 Tacy // Oct 28, 2008 at 11:52 am

    Thanks for writing this.

  • 43 Aaron // Nov 1, 2008 at 9:48 pm

    I’ve been following your instructions for a couple of months now when I render fat from ducks I cook.

    Something I realized today that might help if you do this again is to use a deepfry/candy thermometer.  As long as the fat has water in it it won’t go above 212 f.  I took it to 300f to make cracklin out of the skin and meat.

  • 44 Hayden // Nov 28, 2008 at 1:58 pm

    just stumbled on this, and your blog, and will add my voice to those above – GOOSE FAT!

    Better yet, pastured, organic duck, goose or – yes – pig fat (lard!) There is a world of difference in the flavor depending on what they were raised eating.

    I have a pan of goose fat rendering on the stove right now, – raised on pasture.  First I’ll use it to prepare confit from the goose resting in spices and salt in the fridge, then clarify it and use a spoonful here and there for almost anything.  My mouth is watering just thinking about it!

  • 45 rh // Dec 2, 2008 at 6:31 pm

    It seems one can also buy unrendered fat (5 lb. bags) online Sonoma County Poultry – Liberty Ducks:

  • 46 rl // Dec 8, 2008 at 8:20 pm

    I am so glad I found this site.  Delightful writing style, easy to follow instructions, and down to earth wisdom.  I can also recommend for those of you fortunate to have a good Chinatown close enough, wonderful availability and affordable prices.  I prefer my local famer’s market, and strongly believe in shopping local, but sometimes you just have to do what you have to do to find what you need.

  • 47 Brad // Dec 9, 2008 at 10:46 am

    I’m rendering bear (yes, bear) fat on the woodstove right now. When my wife comes home and smells it, I’m going to direct her to your site and you’ll have to answer to her.

  • 48 Matt Simpson // Dec 25, 2008 at 10:03 pm

    Just finish a nice stuffed duck for Christmas and I captured all the drippings and now have a large jar of duck fat solidifying in the fridge.  I guess the cooking of the duck is the rendering, what I did not do is the filtering.  I will go back and do that.  Looking forward to having a couple of cups of tasty duck fat in the freezer.  If you love duck, cooking and eating it, you might be interested in trying a stuffed duck, cajun style… this is where I get mine every year for the holidays:

  • 49 Len // Dec 31, 2008 at 8:04 pm

    I LOVE DUCK FAT! I jsut rendered the fat of 2 duck to ad to my three cups in the fridge. I am in love with duck confit. Can’t get enough and it is true what others are saying cooking with duck fat does add richness to food. Happy Rendering!

  • 50 Becca // Jan 3, 2009 at 1:16 pm

    Help!  I just got 1 1/2 cups duck fat from 4 roasted duck legs.  Thinking myself very, very clever indeed, I packed it all in a jar and put it in the freezer.

    This is the kind of cooking mistake I usually avoid.  I obviously should have bought some ice cube trays and saved it in Tablespoon size quantities so I could just pop out a couple of cubes when I needed them.  There are very few times in life when I will actually need 1 1/2 cups of duck fat all at one time.

    But, sad to say, foresight abandoned me at this moment.  Naturally, it’s frozen into a block that would take a jack-hammer to break up.  It will have to be defrosted

    What should I do?

    If I defrost it so I can separate it into more usable cubes, do I have to re-melt all the fat to a certain temperature before it is safe to re-freeze it?

    Any advice most appreciated.


  • 51 AKAlicious // Jan 3, 2009 at 4:11 pm

    Hi Becca,

    I just read your comment.  Rest assured, you’ll be able to manage that block of duck fat just fine.  I freeze mine in blocks purposely, believe it or not. :) The easiest thing to do is to take it out of the freezer five minutes before you need it.  Then just scrape off what you need with a fork.  Because it’s a fat it will slightly soften very quickly.  Good luck!

  • 52 Becca // Jan 3, 2009 at 5:19 pm

    Thanks!  I’ll give that a try.


  • 53 Nathalie // Jan 3, 2009 at 7:34 pm

    yumm.. I just rendered some duck fat.. (accidentally, steaming a duck, got 2 cups of the golden stuff!) and I’m glad I came across your website!  I am just now filtering the duck fat through some paper towel and I’m planning to use it for all kinds of stuff.  Thanks for not letting me throw it out!!


  • 54 jeff // Jan 15, 2009 at 7:45 pm

    i love duck fat… i would drink it its so good… i just had chicken wings poached in duck fat today and they were amazing… i was sucking the juice right off the bone… i love this post i will be in search now of someone dumb enough to give it up so i can render my own

  • 55 Phillip // Jan 23, 2009 at 1:30 pm

    To late realizing I should have saved the fat from my last duck, I used extreme measures to be sure the next one yielded plenty and it did! Was about to use paper towel to filter the stuff when someone unknowingly emailed me a tip about all the uses, other than filtering, for which coffee filters can be used. Duh. They’re cheap really, lint free and, hey, they’re organic, disposible filters!!!

  • 56 janie // Jan 25, 2009 at 9:21 am

    Hi Katy, thanks so much for this post!

    I grow my own ducks and am always pleased to find more ways of using every single little biddy bit ;o)

    Janie x

    Off to scoot round the rest of your blog now…

  • 57 Robert Oldale // Jan 28, 2009 at 11:30 pm

    Read Jennifer McLagan’s new book “Fat”.  According to her studies in France, Duck and Geese fat are supposed to be very good for you.  Her book is available at “Amazon. ca”.  She talks about rendering duck fat but your discription is the best I’ve seen.  Thank you.

  • 58 Charles // Feb 11, 2009 at 12:30 pm

    Can I marry you? A women who loves duck fat is a tru woman indeed.

  • 59 Veronica // Mar 10, 2009 at 4:41 pm

    I loved the saga of your duck rendering adventure. Your blog is a delight–love the enthusiasm and it reminds me of when I first got into serious cooking (gasp!) 25 years ago.

    I happened upon this post after Googling “how to render duck fat” because I ended up, in circumstances too complicated to explain, with 4 monster ducks.

    Yesterday I had a very delicious duck and wild rice soup. Tonight I had a green salad topped with warm sliced duck innards, slices of pear, and toasted pecans in an orange-mustard viniagrette.

    Tonight I’m also rendering the fat to make the crowning glory of this flock o’ corpses–duck confit to put in a cassoulet. I feel like a Normandy housewife.

  • 60 Ilene // Apr 12, 2009 at 8:40 am

    I have been air curing duck for about a year now and have been saving the trimmed fat for awhile. Thanks for the illustrations to help me render the fat. I plan to make duck confit. The flavors added from the curing should give an amazing flavor to the confit.

  • 61 Peter Burton - Australia // May 8, 2009 at 4:55 pm

    I have just tried two methods of rendering – during cooking (while rendering the duck breast and retaining the run off) and this method (using the excess trimming from the breast).  I wouldn’t have believed about 20 minutes into the process that this method could have produced such a beautiful clear finished (and very rich) product.

    The recipe I made with the duck breast is one of Gordon Ramseys Cookalong’s – found here – try it, quick, simple and delicious…

  • 62 Holly // Jul 1, 2009 at 12:56 pm

    Duck fat is gooooood for you!  Read nourishing Traditions by Sally Fallon (tons of great recipies and true health information backed up with lots of research), and peruse the Weston A. Price website.  Down with all fake fats!  I can’t wait to find some duck fat, thank you for telling me how to render it!

  • 63 Jack // Aug 12, 2009 at 5:25 am

    I haven’t done duck fat but I have done goose fat. After I roasted a Christmas goose several years ago I had so much fat in the pan I just could not let it wast. I have used it to roast potatoes as well as make a cassoulet. The difference in the potatoes was amazing!

  • 64 Yoga online // Sep 9, 2009 at 3:03 pm

    Nice tips. I’ll try this duck on weekend.

  • 65 Ryan // Sep 20, 2009 at 6:30 pm

    I’ve been looking for a technique to render fat for my pemmican recipe. It’s not the tastiest dish, but it gets the job done. Thanks for your efforts. I’ve documented my own experience with the process and I cited your website as a source. It can be found here:

  • 66 Ryan // Sep 20, 2009 at 6:31 pm

    …sorry, that’s your website… mine can be found here:

  • 67 Jenny // Oct 14, 2009 at 3:48 pm

    So, I found your site last night looking for rendered duck fat.  On my way to take my child to a social skills group, I passed a meat market – – I pass it all the time – the number was on the awning – I called and I asked the butcher – do you sell duck?  Yes.  Do you sell duck fat?  He said, “I have a bunch of rendered duck fat that I just made myself in the freezer.”  Can I buy it?  He said, Yes.  I said, “how much?”  He said, how about the same as butter 3.99 a lb.  I said I’ll be there after my son’s group.  I got 2 1/2 pounds of rendered duck fat for 10.00 – I am flippin out!

  • 68 Jenny // Oct 14, 2009 at 4:00 pm

    By the way, thank you for the great idea!

  • 69 Duck cracklings and Chinese sausage fried rice | Home-cooked meals | Home-cooking rocks! // Oct 18, 2009 at 3:57 pm

    […] easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two […]

  • 70 Joe // Oct 24, 2009 at 11:42 am

    Thank you for the info. on rendering Duck fat.
    I want to make Duck confit, however it takes alot of Duck fat. Do you have any suggestions on finding fat Ducks.


  • 71 JIM Arcara // Nov 17, 2009 at 3:08 pm

    Cook French Fries in Duck Fat Oil. The best fries I have ever tasted.

  • 72 Sunny // Dec 8, 2009 at 10:24 am

    I’m glad to have found this site also – I’m on a farm in Wisconsin where we raise locker lambs (lambs sold to individuals at the end of the summer) and also have a small herd of 4 Nubian goats for milk/chevre/cheese as well as assorted ducks, geese, turkeys, chickens and an enormous garden.  I was just looking at the geese we have to butcher this fall and was trying to decide what to do with them…the idea of rendering down the fat for confit has hooked into me.  We generally do not keep the fat, feeding it instead to our barncats; this year we’ll see if we can put it to better use.
    As for our ducks – we have crested blue swedish ducks – they’re big, fun to have around and grow quickly.  We generally just take the breast meat from them and feed the remaining carcass to the barncats again.  They’re a LOT of work to pluck for the amount of meat on the rest of the bird.

    Again, glad I ran across this site!

  • 73 Liz // Dec 17, 2009 at 6:52 pm

    Your next step is to render leaf lard and suet, also healthful and tasty.  Leaf lard comes from the kidney fat of the pig and is the best for making pastry.  It has very little porky flavor.  Suet also comes from kidney fat, but of beef and can be used in recipes liek butter.

    I ahve done a lot of rendering and prefer to do it in the oven on low heat.  It takes less babysitting this way.

  • 74 Diane Baker // Dec 24, 2009 at 3:42 pm

    Thanks so much.  You are a cook after my heart.  As I write, I have a nice pot of goose fat rendering as my goose crisps on the grill.

  • 75 James // Dec 25, 2009 at 3:45 pm

    a german resturant in a small town near me has an appitizer to die for. They make their own rye bread then fry it in duck fat and then rub it with fresh garlic. mmmmmmmmm

  • 76 Christina Keshishian // Dec 29, 2009 at 10:19 am

    I just sauteed a few slices of French bread, grilled them in duck fat and ate them with poached farm fresh eggs….one of the most amazing meals I’ve ever had!!! I can’t stop smelling my fingers!! lol! So nice to see all these other duck fat lovers on here!  I will definately try your rendering recipe next time, my fat was from a duck I roasted Christmas eve.

  • 77 Joanna // Jan 26, 2010 at 6:19 am

    I found your post yesterday. I had at least 2lbs of duck fat leftover from some duck legs I had trimmed for a ragout. Your directions and pictures were great. I now have six little tubs of duck fat sitting in my freezer. I tend to use the fat just for roast potatoes, but now I have so much, I may find other uses! I too was a little concerned about any remaining water content. I was in fact left with a little water in the last tub as I strained it out. The problem was easily solved by refrigerating this last tub to separate the (greasy) water from the fat. Thanks again. I will have no worries rendering duck fat in the future!

  • 78 Illusione Cigars // Mar 6, 2010 at 7:03 pm

    It was hard for me to find the duck fat in Houston until I looked a (surprise?) a Vietnamese market. It doesn’t look nearly as pretty as the above pictures (as much as I hoped it would..) but tastes fantastic in lots of recipes. The lady who did my nails told me to try there and I found it. Hope that helps someone else!

  • 79 Ahulani // May 6, 2010 at 8:39 am

    Guess what? Duck fat is actually good for your heart!
    Check out nutritionist Linda Prout’s website on all things delicious and healthy. Yum!

  • 80 Michael // May 12, 2010 at 3:36 pm

    I just made Duck a L’Orange today and when I read this web site I ran to my garbage can and pulled out the duck fat I had put inside a zip lock !!! YEA Now I wish I knew what to do with the broth rendering ! Such a luscious flavor !

  • 81 Michael // May 12, 2010 at 3:39 pm

    Hey, I also forgot to mention that I found my duck in a local grocery store in the frozen food dept ! You can ask your butcher to order you one also. VERY expensive … my 7 lb duck was 17.00 !! But the taste was awesome.

  • 82 my own little dust-pile » Blog Archive » give that chicken fat back to the chicken // May 13, 2010 at 7:07 pm

    […] I decided to go the safe route of simmering it in water. […]

  • 83 Henry // May 14, 2010 at 1:53 pm

    Hi, I’m rendering 3lbs of duck fat I got from a butcher on 9th Ave in Manhattan; paid $2.80 a pound and no skin.  I’ll be making duck comfit this weekend.  A couple of years ago I saved some fat from a roasted duck and used it in frozen peas I heated in the micro with a teaspoon of duck fat, a little salt and the ice crystals on the peas.  Yummy!
    Love all the comments.

  • 84 Shaffik Shhadeh // Jun 6, 2010 at 11:12 pm

    Oh, you’re the perfect girl.  You should come home and marry me.  lol i got duck fat on my stove and duck oysters on the cutting board and i was looking for some rendering tips.  Thanks!

  • 85 How to Make Pemmican « The Cosmological Principle // Jun 21, 2010 at 11:17 pm

    […] to Render Duck Fat. Katy. 20 March 2008. Sugarlaws. 8 September 2009 [].  Possibly related posts: (automatically generated)Followup: Tallow 101Pork ConfitPork Loin on […]

  • 86 javad // Jul 4, 2010 at 12:18 am

    i have renderd fat workroom. that in this renderd beef , mutton . hen ,ckichen fat.
    I want cooperation with us. can you do will coopration ?

  • 87 kathleen // Aug 11, 2010 at 5:32 pm

    thank you
    your blog was helpful
    cant wait to try it

  • 88 Duck cracklings and Chinese sausage fried rice — Home cooking rocks! // Aug 13, 2010 at 8:42 pm

    […] easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two […]

  • 89 DingoDogg // Oct 26, 2010 at 4:04 pm

    ?Gracias por el art?culo. Cada vez que quieres leer.


  • 90 Jamie // Nov 21, 2010 at 10:40 pm

    One of the things I like to do with duck or goose fat is when I cook hamburgers, throw the meat in a frying pan until both sides start to brown, then throw it in the oven at 375 and baste the meat with duck fat. Continue keeping the meat moist until the meat has cooked to your liking. It’s amazing!

  • 91 Filipe // Dec 6, 2010 at 7:39 am

    Can you please tell me the mesh strainer size needed for this to work? Thank you.

  • 92 Roast Duck, Rendered Duck Fat and Fried Rice | The Dabble // Jan 10, 2011 at 9:58 am

    […] the 10 minutes, joint or carve the bird. My bird didn’t produce much meat but did produce over a cup of rendered fat. Follow that link for the process. I decided to save the meat for the fried […]

  • 93 DC Challenge: Cassoulet « Lizounette // Jan 17, 2011 at 12:30 am

    […] hour or so until the skins are crispy like pork cracklings and the fat is a beautiful golden color. This website contains good information on rendering duck […]

  • 94 Jules // Feb 4, 2011 at 6:28 pm

    Filipe, I can’t tell you what size specifically, but something very fine should work.  All I have is a large strainer so when I need to filter something fine, I put a few layers of cheesecloth in the strainer.  Someone up above mentioned using paper towels to the same end.

  • 95 Jacob // Mar 27, 2011 at 4:40 pm

    My wife cooked duck with apples in clay pot. There was a lot of fat left on the bottom of the pot. I saved it in my fridge. Can I use it for anything as you suggested with this specially rendered fat or should just throw it away? Thank you.

  • 96 Katy // Mar 27, 2011 at 6:41 pm

    French fries are the classic example — here’s a recipe for them from Epicurious!

  • 97 DC Challenge: Cassoulet | Lizounette // Mar 30, 2011 at 7:54 pm

    […] hour or so until the skins are crispy like pork cracklings and the fat is a beautiful golden color. This website contains good information on rendering duck […]

  • 98 Tony // Apr 4, 2011 at 1:24 am

    I roasted a duck last night (for the first time ever).  The recipe called for the duck’s skin to be pricked all over to allow the fat to escape.  The result was a crispy skinned duck and half a baking dish of fat.  I pored this off and allow the juices to settle which I removed with a syringe (to make the l’orange sauce) and the remainder I’ve put in the fridge where it has solidified inot what looks like lard.  My question is “Is this useful to cook with”?

  • 99 Chef Paullett // Apr 22, 2011 at 8:41 pm

    My father is married to a Chinese Lady.They often bake two ducks at a time when they have guests. Which is not often enough for me. Before they cook the duck in the oven they boil it. I tell my dad to save the pot and I’ll wash it out for him. I use the “broth” for soup and scoop the solid duck fat off the top the next day after spending the night in the fridge to solidify. Sometimes I even manage to stop him from tossing the “extra fat” from when he preps the bird.  Oh, and if you like duck fat…wait till you try goose fat potatoes! To die for….literally. Duck fat is best for French fries particularly if you blanch then and cook them twice ~ which is the proper way to make a French fry.

  • 100 Joe // Aug 17, 2011 at 9:22 am

    Just an FYI to everyone, duck fat is actually quite heart-healthy.  I don’t have room in this comment box to explain the science of it, but if you’re interested you can google “paleo diet” and I’m sure you’ll be able to find an explanation.

  • 101 nicki // Oct 21, 2011 at 11:30 pm

    try popcorn popped in duck fat. yum!!

  • 102 Duckfat « The Pig's Tail // Dec 7, 2011 at 11:26 am

    […] According to their website they are described as hand-cut Maine potatoes fried Belgian-style in duck fat, tossed in seasoning salt and served in a cone with choice of eight homemade dipping sauces.  […]

  • 103 janie // Dec 30, 2011 at 10:57 am

    after reading your article, we clean ducks for hunters and have lots of duck fat scraps so i decided to try rendering some ; it turned out great to mutch for my on use, im wondering if it would sell and how people might like to have some , thanks for your article i love it never thought about rendering it before

  • 104 djhunt // Jan 12, 2012 at 10:21 pm

    i don’t have any flying* pans lol jk thanks for this

  • 105 Duck cracklings and Chinese sausage fried rice // Jun 17, 2012 at 1:31 am

    […] easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two […]

  • 106 morisan // Jul 8, 2012 at 11:43 am

    Thanks for the post! A good tip is to cut the fat into small pieces before rendering so that you can use the bits of skin as crackling. Also, it yields more oil. Here is a helpful link:

  • 107 SUE // Sep 25, 2012 at 2:32 pm

    Laura Caulder has a recipe for roasted potatos in duck fat looked so good.

  • 108 Chef J. // Oct 7, 2012 at 4:23 pm

    As im reading you helpful advice on how to render my duck fat. to my horror my boyfriend is to the right of me in the kitchen making what smells to be duck rins. Should i punch him in the face if my duck fat is unusable and inedible or should i spare him?

  • 109 Christmas Feast-Worthy Roast Duck « One Day Café // Dec 24, 2012 at 9:36 am

    […] to serve the duck, trim off excess fat and skin around neck and tail areas. (This can be saved to render duck fat later). With a paring knife, prick the duck skin all over, sliding the knife between the skin and […]

  • 110 Luba // Jan 10, 2013 at 9:40 pm

    When I was growing up we aways had poultry fat. For baking sweet bread and buns my Grand-Ma always used rendered chicken inner fat and butter. Goose fat where used for more thing than just food,as burn cream, hand cream, before Vick’s a mixtur of goose fat and turpentine was used to relieve chest congestion. I am so glad to see that young people dicovering these great things.

  • 111 Duck Fat! Duck Fat All the Time! « Think, Read, Cook // Feb 7, 2013 at 12:11 pm

    […] duck, which usually just means it’s missing a wing, and you render the fat according to these instructions, you get both duck fat and delicious roasted duck. (I honestly don’t know how free-range or […]

  • 112 lee // Mar 22, 2013 at 6:58 pm

    Thank you for teaching me that process .

  • 113 Megan // Apr 2, 2013 at 7:40 pm

    If you are in the Piedmont area of NC, I frequently butcher ducks, and have fat available for sale. Visit my website to see our farm practices. All birds are fed a strictly organic diet.

  • 114 emma // Apr 7, 2013 at 5:41 am

    yum yum, i will be trying this very soon.

  • 115 Kimberly (Badger Girl) // Apr 14, 2013 at 4:00 pm

    Thanks for the great post! I am recipe testing for a cookbook and had a bunch of leftover duck fat. Glad I saw your article so I can make the most of it. :)

  • 116 Julia // May 20, 2013 at 5:04 am

    Thanks for a fantastic post. Your description of the bubbles and how they change was a huge help in knowing what was happening. I rendered the skin and fat from a whole duck which I’d cut into pieces raw. Love it when nothing is wasted.

  • 117 keith // Jan 6, 2014 at 10:32 pm

    try sauteing chanterelle mushrooms.
    you’ll never go back to butter

  • 118 Valentine's Day Food Porn // Feb 13, 2014 at 11:11 am

    […] of the rendered fat over the final product.  I will be using this method to render my duck fat: How To Render Duck Fat | Sugarlaws I tried doing parfaits before with granola and muesli and she didn't take to it. Thanks for the […]

  • 119 three-ingredient peanut butter cookies | Sugarlaws // Apr 15, 2014 at 10:25 am

    […] from whatever was in season. December in Manhattan meant apples and local goat cheese and rendering duck fat, spring brought ramps and sunchokes and dragonfruit. I made my own sourdough starter and piped […]

  • 120 Rembrandt // May 6, 2014 at 10:21 am

    What you made is great for baking or if you prefer mild flavor dishes, but if you want more duck flavor you can start the fat on low heat without water, just pour off the fat as it accumulates like you would for bacon.  Once the fat is nicely browned and lost about half it’s volume than render with water, be sure to scrape the bottom well (cast iron pan recommended) when you add the water.  And don’t strain, those dark bits are the flavor, we want them in there.  It may not look as pretty but it’s bursting with roasty duckness, and it keeps just as well.

  • 121 Lavern // Oct 12, 2015 at 3:57 pm

    Beautiful essay, received the pleasure of reading

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