Rendered Duck Fat by @chefamirgani

1h10

2 servings

🍖

300 g

Duck skin and fat

💧

180 ml

Water

  1. Cut
    • Duck skin and fat

    Cut the 300 g duck skin and fat into small pieces.

  2. Place
    • Duck skin and fat
    • Water

    Place the duck skin and fat in a pan with 177 ml water.

  3. Boil
    • Duck skin and fat
    • Water

    Bring the pan to a gentle boil over low heat.

  4. Simmer
    • Duck skin and fat

    Simmer gently for about 60 minutes until the fat renders and the skin becomes crisp.

  5. Cool
    • Duck skin and fat

    Remove the pan from the heat and let the rendered duck fat cool slightly.

  6. Strain
    • Duck skin and fat

    Strain the liquid duck fat through the fine-mesh strainer into the heatproof jar.

  7. Refrigerate
    • Duck skin and fat

    Seal the jar and refrigerate the duck fat after it has cooled.

  8. Season
    • Duck skin and fat

    Season the reserved crispy duck skin and shake it before serving as a topping.

Rendered Duck Fat by @chefamirgani

1h10

2 servings

🍖

300 g

Duck skin and fat

💧

180 ml

Water

Preparation Steps

  1. Step 1/8

    Cut the 300 g duck skin and fat into small pieces.

    🍖Duck skin and fat
    🥄Wooden spoon

  2. Step 2/8

    Place the duck skin and fat in a pan with 177 ml water.

    🍖Duck skin and fat
    💧Water
    🥄Wooden spoon

  3. Step 3/8

    Bring the pan to a gentle boil over low heat.

    🍖Duck skin and fat
    💧Water
    🥄Wooden spoon

  4. Step 4/8

    Simmer gently for about 60 minutes until the fat renders and the skin becomes crisp.

    🍖Duck skin and fat
    🥄Wooden spoon

  5. Step 5/8

    Remove the pan from the heat and let the rendered duck fat cool slightly.

    🍖Duck skin and fat

  6. Step 6/8

    Strain the liquid duck fat through the fine-mesh strainer into the heatproof jar.

    🍖Duck skin and fat
    🧺Fine-mesh strainer
    🫙Heatproof jar

  7. Step 7/8

    Seal the jar and refrigerate the duck fat after it has cooled.

    🍖Duck skin and fat
    🫙Heatproof jar

  8. Step 8/8

    Season the reserved crispy duck skin and shake it before serving as a topping.

    🍖Duck skin and fat
    🫙Heatproof jar

Composition

Ingredients

Types

Meat, Animal Fat, Water

Ingredients

Duck skin and fat, Water

Notes

Water (caption states ¾ cup, transcript says 3-4 cups, plain water)

Allergens

to inform

Dietetics

Dietary regimen

Ketogenic, Low carbohydrate, Gluten-free, Dairy-free, Paleo

Calories

115 kcal

Macro nutrients

Fat: 12.7g, Saturated fat: 4.3g, Monounsaturated fat: 6g, Polyunsaturated fat: 1.3g, Protein: 0g, Carbohydrates: 0g

Nutritional Information

Minerals

Sodium: 0mg

Vitamins

Vitamin E: 0.4mg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Fine-mesh strainer, Heatproof jar, Wooden spoon

Appliances

to inform

Type

Type

Type Of Dish

Condiment

Occasions

Everyday cooking

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Liquid, Silky, Crispy

Flavors

Rich, Savory, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not store at room temperature after cooling), fridge : 90 days (Store in a clean airtight jar,Keep refrigerated,Use a clean dry spoon), freezer : 360 days (Store in an airtight freezer-safe container,Leave headspace for expansion)