I prepared a duck confit using this fat. That transformed the fat into a thick grease. That was March of last year. I used some of that grease today on my steamed asparagus. This grease has been refrigerated (NOT frozen) for over 14 months! And still nice!
Excellent instructions on the process of rendering duck fat. I’m amazed how much fat one duck yields. What do you do with the remaining pieces of fat? Can you fry them up into rinds?
How to Prepare Duck Cracklings [Fritons de Canard] ua-cam.com/video/IuPO_ZiOCzI/v-deo.html In essence has portion of the same video but something extra as the focus are the duck cracklings snacks.
So can you use this instead of oil ? For example if I wanted to make chicken soup. Instead of frying my onions, garlic etc with oil can I use this instead?
Hello, do you have to break down the duck after removing the skin? I’d like to render the fat, but not sure how to cook the duck after. Can I leave it whole and roast in oven?
With the skin you create FRITONS de CANARD (Duck Cracklings)as shown here ua-cam.com/video/IuPO_ZiOCzI/v-deo.html With the duck the possibilities are unlimited. You can cook the breast on a skillet or oven. With the legs you can prepare the French “Duck Confit” like I did here while using some of the rendered fat (which you can still preserve for months after you are done with the legs): ua-cam.com/video/TnBIuAoJ51Y/v-deo.html
If you are referring to duck… I always cook it with the skin, because it will create natural cooking fat. Therefore you don’t need to add oil or grease for its cooking. There are some exceptions. For instance… if I want to prepare some soup using duck. In those cases, I will take the skin out and render that skin to create “oil” or “fat” like I did in this video. I can also cook the skinless version (using a much smaller amount of the fat rendered before) for purposes of the meat for a salad.
how long does it last in the refrigerator? i accidentally made a lot more than i thought i was going to make and probably wont be able to use it up anytime soon haha
Easily a year (and I’m being conservative) if kept refrigerated and covered well. Mine has lasted longer. However, you will know by smell. If it has a rancid smell then time to go.
This looks easy.
It really is.
Simple vid thanks
This one was straight to the point.
Thank you
You are very welcome. And thank YOU for watching.
I'm getting ducks next month. Out of curiosity how many ducks did you process to render that much fat?
One. And was just the skin.
@@CookingwiththeSenses impressive. This makes me all the more excited about the ducks!
I prepared a duck confit using this fat. That transformed the fat into a thick grease. That was March of last year. I used some of that grease today on my steamed asparagus. This grease has been refrigerated (NOT frozen) for over 14 months! And still nice!
Excellent instructions on the process of rendering duck fat. I’m amazed how much fat one duck yields. What do you do with the remaining pieces of fat? Can you fry them up into rinds?
How to Prepare Duck Cracklings [Fritons de Canard]
ua-cam.com/video/IuPO_ZiOCzI/v-deo.html In essence has portion of the same video but something extra as the focus are the duck cracklings snacks.
@@CookingwiththeSenses Thank you so much!
So can you use this instead of oil ? For example if I wanted to make chicken soup. Instead of frying my onions, garlic etc with oil can I use this instead?
Yes. It will eventually look like “grease” (or look like butter but it is not butter… it is fat). Also see my response to Frederick Steiner.
@@CookingwiththeSenses great! Shall do!
Thanks for the info and quick reply mate.👍😁
Hello, do you have to break down the duck after removing the skin? I’d like to render the fat, but not sure how to cook the duck after. Can I leave it whole and roast in oven?
With the skin you create FRITONS de CANARD
(Duck Cracklings)as shown here ua-cam.com/video/IuPO_ZiOCzI/v-deo.html With the duck the possibilities are unlimited.
You can cook the breast on a skillet or oven. With the legs you can prepare the French “Duck Confit” like I did here while using some of the rendered fat (which you can still preserve for months after you are done with the legs): ua-cam.com/video/TnBIuAoJ51Y/v-deo.html
ju wan to mek a video bout duck confi por favor?
See ua-cam.com/video/TnBIuAoJ51Y/v-deo.html for How to Prepare Duck Confit (Confit de Canard)
any tips on cooking the meat without the skin?
If you are referring to duck… I always cook it with the skin, because it will create natural cooking fat. Therefore you don’t need to add oil or grease for its cooking. There are some exceptions. For instance… if I want to prepare some soup using duck. In those cases, I will take the skin out and render that skin to create “oil” or “fat” like I did in this video. I can also cook the skinless version (using a much smaller amount of the fat rendered before) for purposes of the meat for a salad.
how long does it last in the refrigerator? i accidentally made a lot more than i thought i was going to make and probably wont be able to use it up anytime soon haha
Easily a year (and I’m being conservative) if kept refrigerated and covered well. Mine has lasted longer. However, you will know by smell. If it has a rancid smell then time to go.
I've keep mine in my bottom kitchen cabinet, still good just made garlic fries yesterday 😋 👌(1yr old jar)
That’s amazing!