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10 responses to “How to Render Duck or Goose Fat”

  1. Michael Greenberg

    One trick that I’ve liked for clarifing animal fats is to pour the melted fat into a cup of water. The heavy solids sink to the bottom, but the fat stays floating on top. Put the whole cup into the fridge… when the fat solidifies, you can peel it off the top of the water.

    I particularly like doing this with bits of poultry skin, like you say… the fat renders out, and the skin is a lovely snack on toast!

  2. Tim

    I rendered fat from a farm raised duck and the fat went rancid in just a couple months. I was shocked at how fast it went rancid. I was keeping mine in the refrigerator. Now, I just burn it in an oil lamp.

  3. Brad Niemeyer

    Hank,

    In lieu of trying to render fat from a few birds at a time, can the fat “pieces” be frozen until such time fat from a dozen or so birds can be rendered at once?

    I have never tried rendering the fat from my ducks, but would like to try it. Most times, only a couple of birds per trip would have desirable fat amounts, so I am trying to only have to do the rendering once instead of multiple times.

    Thanks and really love your site. Also just asked the wife for your cookbooks for Christmas. Can’t wait until they arrive!

  4. Bob

    Typically how many ducks does it take to get 8oz of duck fat??

  5. cmeat

    during the holiday cooking there would be a shout and a slap from the kitchen, where pops had just administered mom’s “free christmas goose.”
    the bird rested in the oven supported above an enameled porcelain pan to catch the drippings. sometimes i think dad only made goose for what he called (and he said this with his eyes closed while licking his lips) “goooz greeez.” he would take whatever had shed and place it on the back porch where it would be skimmed each day into a bowl. the result was not as clear as your photo, more of a yellow super soft butter after being refrigerated.
    this was in turn slathered onto toasted salt rising bread and the result was delicious. i haven’t been able to find a local bakery that keeps the starter necessary for these loaves for thirty years. still looking, although i no longer have the yeast sensitivity that brought us to it in the first place. it is just a wonderfully “cheese nosed” slice.

  6. Issac

    Can I use duck or goose fat in sausage recipes? Pork fat and most cow fat isn’t kosher so I’m trying to find an alternative

  7. marianna

    I bought an 8 lb capon (aka Male chicken, aka neutered rooster), organic, free range.. and ended up with 2 lbs of fat. The capon is a nicely marbled roaster meat, usually with lots of fat (it is fed with milk and porridge, hence the fat)… followed this recipe and voila! Just right. Usually I keep the final product in the freezer, it lasts well for a good half a year. I do the same with ghee, butter and goose fat. Just make sure to mark it, incl. the date, and remember where you place it in the fridge.

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