Duck Fat

I had some duck skin and fat left over from some duck, and used it to render out the duck fat. Duck fat has a distinctive and delicious taste. It rivals pork fat in awesomeness.

I had kept the duck fat in the fridge for a few days. This is the skin from one breast. The skin plus the fat was almost as thick as the meat. I put pieces into enough water to cover it and brought it to a simmer.

By the time the water boiled off, the fat had started melting out of the pieces. I kept the heat on for a good bit longer to make sure I got it all out.

I strained out, and ate, the cracklings, and poured the fat into a container for future use.