If you clean the feathers and such before rendering, you can then chop the skin and such into pieces (I like about an inch by an inch). By the time the fat is rendered, those pieces turn into "cracklins" -- tasty little bits that are the cook's reward for rendering the fat. Absolutely delicious!
Here's a tip from one renderer to another -- strain the fat into a 4-cup pitcher or measuring cup so that it's easier to control the pour. For storage, use a straight-sided plastic container. If you ever get food delivered, the plastic containers (with lids) used for soup work great. The shoulders of a Mason jar (as in the video) make it a pain to get the fat out of the jar. Duck fat and goose fat are easy to freeze and last months or years in the freezer. I prefer using a small (1-2 cup) container for storage, so that we only need to thaw what we need for a given meal.
I was so relieved to see you had feathers still attached. I just processed my own ducks for the first time and drove myself crazy trying to get the feathers off
just a hint...... for future pours....... the further a liquid falls' the narrower the stream.... so lift the pot high from the jar for less spillage..... love videos .... hugs to all on the farm
When I buy a duck, I strip and reserve the skin, strip the meat off the bones, and then cook everything slow and low in reserved duck fat, confit style. Then I pull the cooked bones and use them for broth. The meat is absolutely delicious, gizzard, heart and liver are a delicacy, and the skin we render down into incredible cracklings. My kids come home, sniff the air, and say with a grin, “I smell DUCK!!!” then race to the stove and I have to bat their confers out like flies-hahaha It’s always a happy meal, and we lick our fingers clean
I love your videos! I'm not from the States so I'm not going to even guess what you call it, but the paper you used to clean up with makes an excellent fine strainer. I just lay it on top of the metal mesh strainer and pour on in. In Ireland, we call it 'Kitchen Roll' ! I use it to separate wax cappings from honey. I let it dry and solidify and use strips of it as a natural fire starter for BBQ.
I don't have room for geese but want to raise a good high fat meat source are there quiet duck breeds with relatively high fat content that a family of two could raise on a few hundred square feet of "pasture" in Northern Indiana?
I just saw this vid, even tho it is 2 years old. I am a big fan of Duck Fat for frying things, especially french fries. Duck feet on the other hand, are multi purpose. Beyond just stock, Duck feet are a great source of collagen, and are a delicacy in China. I wouldn't serve them as a main dish to guests, but 26 duck feet could make a great meal for two people. Think BBQ ribs for the messiness factor. So many things to make from ducks. Pate', smoked duck, duck fat, and all of it sells. If you don't already have one, invest in a pressure cooker (think: InstaPot). It will speed up things like stock making. I love your little farm. If you intend to grow it to make more profit, you should concentrate on at least partially satisfying the "gourmet" market. Pate and Foie Gras, Smoke Duck (whole and parts), can all be processed and frozen for extended shelf life. If you grow bigger, hiring a high-schooler to complete the plucking process would make sense. Good Luck!
Good morning to you both! This was very interesting, I had no idea you could render fat like that! Thanks for taking the time to show how this is done. BTW, totally digging the sweatshirt! Have a good day!
I DO NOT wish to sound like a spinster, but it would be better if you rinsed your dutch oven before you started boiling water in it so as to avoid the soap foam in your butter. The rest I simply envy. Cheers.
@@jadecosme7360 I saw a jar of rendered duck fat in Whole Foods, and it looked pretty much the same as what hes holding up, only smaller. You give the jar a gentle shake and it homogenises it.
I need your advice : I want to render duck fat to use it on my face as cream coz they are the best key ingredient to keep skin youthful , In the jar : the yellow upper layer is duck fat and the white layer under is ? Kinda confused which part becomes solid as duck fat
You have wasted the skin by not even planning on eating them for some reason and you did not even render much fat because of it. You will get about 900 ml to 1 L of Duck Fat per kg of Raw Duck Skin/Fat if you continue to cook the fat until it becomes clear and golden and the fat solids turns to golden brown Duck Cracklings... All the talk about not wasting anything from the ducks are just BS I guess...
