This is for anyone hunting cornfed or rice-fed ducks and geese (basically anything not nasty or smelly - no divers!) and who wants to get one more bit of yummy goodness out of their ducks: What I'm talking about is rendering duck fat! It is awesome, even better than lard, and better for you: It's lower in saturated fat than any other animal fat and higher in the "good" fat than corn oil. Here's how you do it:
When you chop off the "butts" of the ducks to gut them, clean and save them (take out the remaining guts. Chop them into 2-3 pieces. Take any fat surrounding the gizzard and save that, too. There's also fat in the neck. And then, if you are not keeping the bird whole, add any extra skin or body fat you're not using for something else.
But this all in a frying pan over low heat and let it try out for 20-40 minutes Low heat is the key. Kepp moving the pieces around so they don't stick and turn them over to render all sides. When it's about done, turn off heat, take the pieces out and pour the fat into a container (1 cup measure is a good thing) Stray bits will drop to the bottom, leaving clear fat up top. When it cools a bit, pour into a clean container, put it in the fridge and you now have a little tub of heaven! Use as you would bacon fat. :getdown:
Trust me on this one, guys: You'll thank me for it!
I love all of God's creatures, properly prepared.