Rendering the Duck Fat

Skin and fat from 1 whole duck, avoid tail and neck
areas

1. Cut skin and fat into medium pieces and put into a medium heavy-bottomed pot. Add 1⁄2 cup water and simmer over medium heat until water evaporates and skin pieces are crisp and have released all their fat, about 1 hour.

2. Strain clear golden fat through a sieve. Store duck fat in a sealed container in the refrigerator or freezer.