EXTRACTING DUCK FAT

We were cooking duck breasts over the weekend and did our normal regime of extracting the oil in the skins. Duck fat is fabulous with potatoes and other things, like a piece of steak. The aroma it gives is something better than butter or how a piece of bacon cooks. Do be aware of the cholesterol level it gives. This is not for daily consumption. It is simply a smart thing to do to save the duck fat for future uses rather than pouring it down the sink.

Score the skin on the duck breast as seen above. We marinate the breast by giving it a salt and pepper rub. We heated the pan, put the duck on the skin side and then simmer, carefully browning the skin and not charring it, slowly extracting the fat. We like our duck skin very thin and crispy. This should give you about 3/4 cup of fat. The fat can keep for a month in the fridge and will last forever if you freeze it. Gosh! We can almost smell the duck again. Yumzz...