Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! No trussing, no fussing, that warm, slightly nutty aroma of succulent browning turkey can now be made by simply adding a splash of water and duck fat to a saucepan. Stick in a 200°F oven, walk away for 6-12 hours and presto! Thanksgiving aroma, lovely rendered fat for cooking and no turkey day hassle. Oh...if only the real Thanksgiving were this easy.
First, things first, you need to buy some duck fat. Sometimes it comes prepackaged, like I used, or if you are feeling extravagant, buy a whole duck for roasting and just chunk off and reserve the fatty parts before you roast.
Once your fat has roasted for a good 6-12 hours you will get some delicious looking browned pieces of fat that will be the remaining fragments of skin. Reserve these and fry them up with some veggies or alone till crispy. Top on a salad for a an alternative mouthwatering delicacy to the boring crouton.
And now for the recipe! Following the rendering recipe I have posted my favorite way to use duck fat...Duck Fat Roasted Squash Seeds with Truffle Salt. Here is a link to my old website with the recipe or see below.
Rendered Duck Fat
duck fat (as much as you have...at least 1/2 lb is a nice amount)
Add approximately 1/4 cup of water for every one pound of fat to a oven proof sauté pan. Put in a 200ºF oven for approximately 6-12 hours or until you have some crispy looking duck fat chunks and quite a bit of clear fat the fat chunks can swim in.
Remove the duck fat chunks, stain into a glass container and set in the refrigerator.
Use generously on EVERYTHING!
Duck Fat Roasted Pumpkin Seeds w/ Truffle Salt
seeds of 1 winter squash (I used a kabocha) washed
1 tablespoon of rendered duck fat
1/2-1 teaspoon of truffle salt
Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Toss together the squash seeds, duck fat and truffle salt. Place on parchment paper and sprinkle more salt if necessary.
Bake for approximately 30 minutes, tossing the seeds after about 15 minutes.
After 30 minutes, remove, let cool and store in a mason jar.