Home Cooking

salvaging duck fat


Home Cooking 5

salvaging duck fat

Captainspirou | Aug 31, 2010 12:36 AM

Today was my 3rd time to render duck fat. The first two times I did it I ended up with this golden liquid that looked like melted butter. No prob. However this last try I left the heat a little too high and the fat looks a little dark. The cracklings I made from it taste burned. I presume I probably burned the fat but it doesn't look that dark, just a little brown.

Is this fat still any good or do I have to throw it out? I was trying to collect enough fat to make confit but I don't want my duck to have a burned taste. I understand if it's unusable for confit but can I use it for something else like roasted potatoes? Is there a way to test the fat to see if it's still good?

I'll also just add that I don't like the new look of the site. I'm not against change, I just think the old one was organized better.

Want to stay up to date with this post?

Recommended From Chowhound