Rendering Duck Fat??? (turkey, chicken, pepper, onions)

[SueBSouth]

The other night we cooked a duck on our tabletop rotisserie and I just took the fat and all that dripped into the pan and put it in the freezer. Today I pulled it out and the white fat is on top and all the other stuff (juice, stock, whatever) was at the bottom. I scraped off all of that - and so, did I just render the fat by freezing it? I plan to heat up the portion I am using tonight and skim off any impurities, so do you think there is anything more I need to do to consider it rendered?

Thanks!

[PeteyC]

Think of duck fat as you would shortening or lard. You can use it to sauté as it crisps foods nicely. Try it with potatoes or green beans ( I add garlic, yummy!); or rub on your chicken or turkey before roasting, think cassoulet with beans. Some use it in pastries like pie crusts, but I haven't tried this yet. Duck fat freezes well. Experiment and enjoy.

[Almrausch]

I remember mother used to make Schmaltz from rendered (clarified) duck or goose fat used for frying or as a spread on dark rye bread .She spread the Schmaltz on the bread and added salt.As a kid I loved it.

[elnina]

^^^ This! Absolutely delicious. ( Also great made of goose fat) Taste best on a dark bread, though.
Rendered fat (not clarified) mixed with lightly roasted chopped onions and garlic, and grated piece of sour apple, seasoned with sea salt, white pepper and marjoram. Really good stuff with many health benefits!

[burdell]

Originally Posted by elnina

^^^ This! Absolutely delicious. ( Also great made of goose fat) Taste best on a dark bread, though.
Rendered fat (not clarified) mixed with lightly roasted chopped onions and garlic, and grated piece of sour apple, seasoned with sea salt, white pepper and marjoram. Really good stuff with many health benefits!

WOW!

Tastes good and has health benefits?

Surely this is some sort of cosmic screw-up?

[elnina]

^^^ Most likely not when is homemade.

[ralphfr]

Originally Posted by SueBSouth

The other night we cooked a duck on our tabletop rotisserie and I just took the fat and all that dripped into the pan and put it in the freezer. Today I pulled it out and the white fat is on top and all the other stuff (juice, stock, whatever) was at the bottom. I scraped off all of that - and so, did I just render the fat by freezing it? I plan to heat up the portion I am using tonight and skim off any impurities, so do you think there is anything more I need to do to consider it rendered?

Thanks!

I would definitely call what you did rendering. If you want to you can reheat it and run it through some cheesecloth to remove as many solids as you can.

[Cliffie]

Originally Posted by ralphfr

I would definitely call what you did rendering. If you want to you can reheat it and run it through some cheesecloth to remove as many solids as you can.

But bear in mind that removing solids removes flavor. Those pieces are just cracklings, the essential flavor secret of a million gravies and, of course, crackling bread.