Duck Dripping
Duck fat is an old time cooking staple in Southwest France and a secret ingredient of chefs use worldwide. Incredibly tasty with a silky mouth-feel, duck fat enhances anything it is used to cook with. The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to […]
Rate this recipe!
| Prep Time | 15-20 Minutes |
| Cook Time | 1-2 Hours |
| Servings |
Cup
|
Ingredients
- 1 Skin and Fat from whole duck Alternatives: Goose or chicken - avoid tail and neck areas
Ingredients
|
Rate this recipe!
|
Instructions
Option one Dripping
- From one whole organic duck, remove the fat and skin and set aside. The duck meat and bones can be frozen and used in a later recipe. Alternatively you can ask your butcher for duck or chicken skins.
- Preheat the oven to 180 degrees Celsius and bake your duck fat on top of the dripping rack with the oven pan placed beneath to catch all the fat dripping.
- When all the fat is cooked in approximately two hours, remove from the heat and allow to cool a little before filtering through a stainless steel strainer. Discard the fat and pour the dripping into heat tempered glass jars like the ball mason wide mouthed jars - see link for supplies below. Be careful not to pour into regular glass jars to avoid the risk of breakage.
Option 2 Rendering
- From one whole organic duck, remove the fat and skin and set aside. The duck meat and bones can be frozen and used in a later recipe. Alternatively you can ask your butcher for duck or chicken skins.
- Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add ½ cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.
- Remove from the heat and allow to cool a little before filtering through a stainless steel strainer. Discard the fat and pour the dripping into heat tempered glass jars like the ball mason wide mouthed jars - see link for supplies below. Be careful not to pour into regular glass jars to avoid the risk of breakage.
Recipe Notes
Storage: Store in Ball mason wide mouthed freezer safe jars. These are heat tempered and will not crack when you pour the lard into them.
This fat can also be made using chicken skins: just ask your butcher for a bag of chicken skins. This can also be rendered on a low heat in a slow cooker whilst also producing tasty crunchy chicken skins for snacks. Kids love em.