GroundSwatter wrote:Most of the duck fat I have rendered is from Domestic ducks. I have a recipe that involves, quartering, brining, and then steaming the duck. I can boil down the water that I steamed the ducks in to render the fat. I think domestic ducks is what most refer to when they refer to using duck fat in cooking, and yes it is delicious. I keep a jar in my pantry next to my jar of bacon grease.
I have never tried to render fat from wild ducks, but I would imagine that its difficult since most wild ducks don't have that much fat. I'm also not sure it would taste the same due to differences in diets and the amount of exercise they get.
Here is a blog on rendering duck fat, however again, they got their duck fat from a farmers market. This doesn't mean that there isn't someone out there that does this, but I haven't come across it.
agengo02 wrote:Hey guys I always breast out and pull the legs off my ducks to cook. I keep reading about how duck fat is the best tasting fat to use for cooking. Sometimes I will leave the skin on the meat and cook em and they come out great. I am wondering how I can render some fat off a duck to store for cooking later on. Do I have to start plucking them? Do any of yall keep some duck fat handy for cooking? My end goal is to use duck fat for a roux for a big duck gumbo at the end of the year, but I would also like a way to use as much out of the duck as possible including the fat! Thanks for any help. Also if yall have a way please explain it to me as if I were a 5 year old. My brain seems to be off this morning
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