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Question about rendered duck fat

ponocat | Apr 3, 200811:13 AM

Usually when I render goose or duck fat, I make sure that there is no skin included. Yesterday I got lazy and left the skin on. The resulting rendered fat has an ugly yellowish tinge rather than a nice, clean white. My question is: is there any other downside? Will the taste be affected or the store-ability? I can experiment for myself, but why risk ruining a good dish if a fellow chowhounder knows the answer.

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