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?
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 ?