🔕 🔔

My Basket ()

All questions

Rendering duck fat from roast duck

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?

asked by LLStone about 5 years ago
3 answers 2792 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 5 years ago

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.

783b5334 3415 40c6 8994 2245307bc4b2  img 0036
added about 5 years ago

Thanks, Amanda. Not many charred bits at all........I'm going to strain it and see how it goes.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 5 years ago

Did you score the skin to help release the fat ?