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Can someone walk me through the duck fat rendering process?

E_M | Dec 11, 201002:40 PM

So I am going to try duck breasts (again.) I found several websites that explain how to render the duck fat: basically, you put them skin side down in a cold pan, and slowly heat it up, and the duck fat on the breast will melt. At some point the fat on the breasts browns and gets crispy. You flip the breast over and sear the meat side, then pour off all the fat in the pan. Let it cool, and voila: potato seasoning.

My question is, how do you know when you've melted all the fat off that you can? Also, is the crispy duck fat edible? If your breasts have always remained fatty (like mine) does that mean I cooked it at too high a temperature and the fat seared instead of melted?

Thanks.

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