- 2-3 pounds of all natural duck skin and fat
- Preheat your oven to 250 degrees Fahrenheit.
- Cut the all natural duck skin and fat into small pieces, about 1 inch in size. Be sure to remove any meat or muscle tissue from the skin.
- Place the duck skin and fat in a large, heavy-bottomed pot. Add enough water to cover the pieces completely.
- Heat the pot over medium-low heat and let the water come to a simmer. Cook the duck skin and fat in the water for about 30 minutes, until the fat has fully rendered and the skin is crispy and brown.
- Remove the pot from the heat and strain the liquid through a fine-mesh strainer. Discard any solids that remain.
- Pour the rendered duck fat into a clean glass jar or container. Add a pinch of salt to help preserve the fat and give it a little extra flavor.
- Let the duck fat cool to room temperature, then cover the jar tightly and store it in the refrigerator.
All natural rendered duck fat is a fantastic ingredient to have on hand in the kitchen. It adds richness and flavor to any dish, and can be used as a substitute for butter or oil in many recipes. Use it to sauté vegetables, fry eggs, or make a rich and flavorful gravy. And don't forget to save the crispy duck skin - it makes a delicious snack or garnish!