Preparing and Using Duck Fat and Making Duck Confit

Rendered duck fat makes a delicious alternative to vegetable oil, and because it has a relatively high smoking point, it can be used for sautéing over higher heat than butter for browning meat, seafood, or vegetables. It also makes the best possible omelets. (Well, second best—goose fat makes the best) To make rendered duck fat, chop up any chunks of fat and flaps of fatty skin you’ve saved that were attached to the duck carcasses and the skin surrounding (but not covering) the legs and breasts. (You may want to freeze the fat and skin until you’ve accumulated at least several cups.) Unless you want cracklings—the crispy pieces of skin left over after rendering—it’s better to purée the skin and fat in a food processor before rendering, because when puréed, the skin and fat render more thoroughly and more quickly.