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?

  • Posted by: LLStone
  • December 27, 2011
  • 4311 views
  • 3 Comments

3 Comments

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Amanda Hesser
Amanda Hesser December 27, 2011

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.

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LLStone
LLStone December 27, 2011

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

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bigpan
bigpan December 27, 2011

Did you score the skin to help release the fat ?

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