Duck Fat

by TAG Editor

This is the foundation and seasoning of many French recipes. It's also been coopted by many other "national" cuisines as well.




Ingredients:
duck fat and skin removed from a duck

Make sure the pieces are not large. On low heat, render fat for 20 minutes. flipping half way through. Remove the remains of the browned, crunchy fat and skin. Let the remainin fat cool to room temperature before storing.