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What is the proper way to render duck fat?

I am making duck breast for an upcoming dinner and am wondering the best way to get a crispy skin and reduce the fatty under-skin layer around the breast. Ideally, I'd like to use the fat rendered for cooking potatoes in, so additional instruction in that area would be rad.

Julia Wayne asked in Meat about 1 year ago | Report

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  • Becky_small
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    Chef Reinvented

    The trick with cooking a duck breast is to be patient. Score the fat side by cutting a cross-hatch pattern in the fat only (don't cut into the flesh, this helps the fat release or be "rendered" from the breast). Season with salt and pepper and spices of your choice on both sides.

    Turn the heat to high on your pan (cast iron or other sturdy pan is recommended). Add a teaspoon of a high heat oil such as canola. Add duck breasts to the pan fat side DOWN. Turn the heat down to medium-low and allow the fat to slowly render out of the breast - it should take about 10-15 minutes. Be patient. You want to slowly crisp the skin while a good deal of the fat should seep into the pan. When the skin is crisped and the fat rendered out, flip the breasts and cook for only 2 minutes or so on the other side for a medium-rare breast (recommended). Meanwhile strain the fat through a sieve and keep in the refrigerator or freezer to use for your roasted potatoes (and many other uses).

    Let the duck breasts rest on a plate for 10 minutes to reduce loss of juices when you slice, slice thin and serve.

    Chef Reinvented answered in Meat about 1 year ago | Report
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  • Head_shot_top_chef_small
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    Low and Slow is the way to go! Becky nailed it!

    Chef Robin answered in Meat about 1 year ago | Report
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