Duck Fat and Cracklings

Graisse de Canard Graisserons

Preparation info
  • Makes

    Cups Strained Duck Fat and 1½ Cup Cracklings
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

One of the best by-products of cutting up a duck is the fat you can render from it. It makes a superb cooking medium, a free dividend from your meat. The fat will keep 8 months in the refrigerator and up to a year in the freezer.

These crisp bits are wonderful sprinkled over a salad or an omelet or simply nibbled as a snack with drinks.