Rendered Duck Fat

Directions

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   1.
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   Take the fat from the duck, and put it in a skillet or pot.
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   Add water so that it is about halfway up the sides of the fat.
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   3.
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   Put the burner on its lowest setting and let the liquid simmer for 60-90 minutes.
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   4.
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   When it starts to look as though the simmer is dying down, watch the fat carefully.
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   It should be a warm golden color, with smaller bubbles.
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    As the water evaporates, those bubbles will come closer to a boil and the remaining liquid will turn a darker golden.
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    Eventually, the boiling bubbles will suddenly become much smaller, just back to a bare simmer, which means all the water is gone.
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    5.
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    Remove it from the heat immediately and pour the fat through a fine mesh strainer.
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    Let cool to room temperature, transfer to a glass jar and place in the refrigerator for 1 month or the freezer for 6 months.
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    1 pound fat = 1 cup rendered fat
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    Note: Save the duck skins after the fat has been rendered.
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    Spread them out on a paper towel, sprinkle them with salt and let them air dry until crisp and crunchy (finish browning them in the oven if theyre not quite hard enough).
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    These are called cracklins, and you can make Cracklin Bread with them next!