I'm roasting a duck and am at the last stage (browning). The duck didn't give off much fat until the last hour. Will it still be okay to save the fat even after it has been cooked at a pretty high heat?
Amanda is a co-founder of Food52.
It's not as desirable as fat rendered over low heat but as long as there aren't charred bits in the pan, you can strain it and save it for roasting/frying.
Thanks, Amanda. Not many charred bits at all........I'm going to strain it and see how it goes.
Did you score the skin to help release the fat ?
Please enter a valid email address.
Well played. You deserve a cookie.
Grilling, pies, and more to pick and choose from
Throw a Better Cookout
Who Will Win Our Bake Off?
A Genius Way to Upgrade Your Fried Eggs
The Cake-Cutting "Hack" Taking Over Instagram
The IKEA Bowl That’s Setting Food on Fire
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)