Can anyone help me with how to clarify duck fat. I simmered it like clarifying butter but then gave up and now I have a cup of duck fat that has 3 layers. Is the center layer (looks cloudy) a good layer also? I realize the bottom layer is trash. Thank you in advance.
Duck fat
- Thread starter ChefEdie
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Steve Kroll
Wine Guy
Let it cool a bit and run it through cheesecloth. Here is a link on how to render duck fat.
Kathleen got me a jam funnel thing for Christmas with a really fine mesh that I use for this.
GLC
Head Chef
The commercial duck fat I use also separates, with the bottom layer being that heavily clouded layer. I assume that the same as the second layer of yours. It's a substantial portion of the package, so I would say yours is fine.
buckytom
Chef Extraordinaire
am i the only one who had the knee jerk reply "wabbit fat" when i read the title to this thread?
and i hope "jam funnel" isn't part of the instructions, but rather what's it's used for...
and i hope "jam funnel" isn't part of the instructions, but rather what's it's used for...
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buckytom
Chef Extraordinaire
it sorta fades out as i'm running away.
Sir_Loin_of_Beef
Chef Extraordinaire
I immediately thought of Steve (Hawaii Five-0) McGarret's nemesis, Wo Fat. Could Duck Fat be his brother?
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Andy M.
Certified Pretend Chef
Greg Who Cooks
Executive Chef
Chinese names are in order of last, first, so no that couldn't be. Fat is Wo Fat's given name. Wo Fat's brother could be Wo Is Me. Perhaps his sister could be Wo Nelly.
I have a duck for V-Day and broke it down today.
I got a nice size bowl of skin to render into that glorious golden nectar that is known as duck fat.
That is my 4" petty in front, for scale purposes... and well, it is cool too.
I got a nice size bowl of skin to render into that glorious golden nectar that is known as duck fat.
That is my 4" petty in front, for scale purposes... and well, it is cool too.
