No matter which method you choose, all you need to melt down your own duck fat is the bird, some heat and a watchful eye. First up, buy a whole duck cut into pieces. Frozen ducks are available at area supermarkets and butcher shops. Around the holidays, many butchers and grocers will order fresh duck if you call ahead, but you can regularly find fresh duck at Soulard Farmers’ Market as well. Once your duck is cut into pieces, remove all of the skin and fat, making sure there is no meat attached to the fat. Chop the skin and fat into relatively uniform 1- to 2-inch pieces.
Water Method Place the duck skin and fat inside a large 3- to 4-quart pot and add about 1 to 2 cups of water. (The duck should not be submerged; only a œ inch of water should be in the pot.)
Turn the heat on very low and let the fat render out for about 1 to 1œ hours, or until all of the water evaporates. If the pot ever begins to smoke, reduce the heat even further.
Watch the pot closely; once the water evaporates entirely, the fat should be golden brown with small bubbles. The bubbles will soon begin to get larger (closer to a traditional boil), the liquid will turn a bit darker, and the bubbles will reduce to a simmer once again. Remove the pot from the heat immediately at this point.
Strain the fat through a fine mesh strainer.
Let the fat cool to room temperature.
Once cool, pour the fat into sanitized glass jars and refrigerate or freeze.*
Slow Cooker Method Place the duck skin and fat in a slow cooker and set to low, stirring every hour or so.
When the liquid is golden in color, its done. (Depending on the amount of skin and fat you use and your slow cooker this may happen in 3 to 4 hours or could take as long as 5 to 6 hours.)
Strain the fat through a fine mesh strainer.
Let the fat cool to room temperature.
Once cool, pour the fat into sanitized glass jars and refrigerate or freeze.*
*Refrigerated duck fat should be used within a month or so, though duck fat can be kept in the freezer indefinitely.
This article appears in October 2011.