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Rendered Duck Fat with Wine
A flavorful way to render your own duck fat.

3 ducks, leg-and-thigh portions removed
1 1/2 cups dry white wine

Work over the ducks, removing as much fat and skin as you can find (save breasts, if desired, for another use, and bones for stock). Cut the skin and fat into 1 inch pieces and place in a large, heavy saucepan. Add the wine and 1 1/2  cups water. Bring to a boil, reduce the heat, and bring to a simmer. Cook until the water and wine have evaporated, leaving pure rendered duck fat behind, about 1 hour. Strain the duck fat through cheesecloth.
Note: The duck chain never ends! After straining out the pieces of duck skin, you can return them to the pot and crisp them over moderate heat. Cool them, salt them, and use them as duck croutons in salad.

Here's a flavorful way to render your own duck fat. Makes about 2 cups duck fat