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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 almost 5 years ago
3 answers 2761 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added almost 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.

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added almost 5 years ago

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

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added almost 5 years ago

Did you score the skin to help release the fat ?