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How do a render fat from a duck carcass

  • YAYME Dec 10, 2011 12:04 PM
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So I have a duck, I cooked and I most of meat I have eaten off it. And It's in my freezer. I want to render the fat from it and make stock from the carcass. How do I go about doing this?

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  1. If you simmer it for stock, long and slow, then refrigerate it, the fat should rise to the surface and easily lift off the stock. Is the carcass already roasted?

    1. http://www.greenmarketrecipes.com/pou...
      This explains the process. A cooked duck is not used for rendering fat.

      1. Cannot render fat from a cooked duck.

        3 Replies
        1. re: ipsedixit

          I disagree, ispdxt;
          You have a different quality to the fat, but it is still useful for roasting potatoes, etc.
          any French - or this American - chef would save rendered fat from confit or a roasted duck to save for sauteeing other items.

          If you have a carcass (hopefully with skin, and all other flotsom, etc.), first thaw, then chop the carcass so it is compact in a stock pot. The trick is like rillette's; you want to end up with clear fat to use, but don't burn the fat or 'sizzle' the carcasse.

          put chopped carcasse in a med-deep pan (prefferably a wide, deep sauteuse. Add about 3 cups of water to the carcasse bones and cover over med- low heat and begin to heat. Low simmer until the 'water' begins to smell/taste like duck, and there is a big sheen of fat in the pan - provided - of course, that you didn't send all the fat out with the original roasting pan. That renders (haha get it?!) all this moot.

          When there is a goodly amount of fat in the pan on top of the watery stock, and the bones look pretty exhausted after 1 1/2 hours or 2., take out the bones. Don't press down. you will cloud both stock and fat.

          Skim fat as you can from liquid and place in a clean bowl. Strain stock/water and wipe out cooking vessel. return stock liquid to pan. add back fat. simmer on low again until reduced by 3/4 again. seperate mixtures again. keep fat sperate. cook down the now-mostly-stock again, for an hour and skim any fat (strain if you want for clarity), and add to duck fat container.

          In the end, you have a decent 2 cups of duck stock from the carcass, and hopefully, a decent cup or so of fat that is pretty clear to cook potatoes, etc. with.

          a long process, but not hard.

          1. re: gingershelley

            That's just skimming the fat from stock. Not really what rendering fat is all about.

          2. re: ipsedixit

            Oh phooey. Then I guess I can just make it into stock then.

          3. You also can't render fat from the meat -- all the fat is in the skin.

            1 Reply
            1. re: sunshine842

              Right, all the fat is under the skin so that was either eaten or it was rendered out in the roasting and left in the pan. The carcass will still have flavor for a stock, just not fat.