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duck fat in opened can photo: ©️Nel Brouwer-van den Bergh

Rendering fat from duck or goose skin.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine Chinese, French

Ingredients
  

Ingredients

  • skin of a duck or goose

Instructions
 

Instructions

  • Slice the duck or goose skin in square inch parts and put them in a flat pan with a heavy bottom
  • Add a half cup of water and heat the pan on medium heat
  • Now and then turn or stir the skin pieces. Continue with this process, until all the water is evaporated/cooked off. At that time continue to heat for a while and then poor the oil contents over a fine mesh sieve in a jar, keeping the skin pieces separate
  • Let the oil cool down and thereafter place the very light yellow colored molten duck fat in the refrigerator
  • Meanwhile continue to heat what remains of the skin pieces at a slightly higher heat: more, darker fat will be rendered, which can also be used, but has some smell and the remaining crisp ‘fritons de canard’ are delicious when lightly salted.
    The whole process takes a full hour.

Notes

Method: pan frying
Food allergy & intolerance information: none