Using Every Part of the Duck

To render duck fat, save the skin from raw ducks—I save it in the freezer, tightly wrapped, until I have enough to make a project out of it, but it’s worth saving even the skin from one duck carcass—and chop it fine, either by hand or in a food processor. Put it in a heavy-bottomed pot and cook it over medium heat until clear. When small pieces of skin left in the fat begin to turn brown and the fat itself is perfectly clear, usually after 1 to 2 hours, depending on the quantity, it’s ready to strain. (Be very careful not to overcook the fat or it will lose its flavor. It’s better to err in the direction of undercooking.) Strain the fat into containers with tight-fitting lids (I use containers saved from take-out food), let it cool, and refrigerate for a month or two or freeze it indefinitely. (For directions on saving the fat that duck breasts render during sautéing).