Easy Way To Rendering Duck Fat: How To Make Duck Fat At Home in Your Kitchen Using Cast Iron

Blair here with the #TheOutdoorMovement to bring you another great way to get the most out of waterfowl by way of rendering the fat out of duck skins. Duck fat has a much higher flash point than cooking oil so it produces a great crispy result and without the burnt scorched flavor. This method also works for geese which also tend to yield quite a bit more fat. Known around the world as liquid gold for its culinary excellence, this stuff right here is sure to win you over the next time you want to pan fry something. It is fridge stable for 6 to 9 months and freezer stable for a no less than a year. Next time you are out duck hunting, make sure to save the fat!

NOTE: This is also great for people who have Alpha-GAL SYNDROME. #duckfat
#wildcooking
#alphagal
#waterfowl

[penmuni]

You should cut the duck fats into small pieces. The fat renders faster and you get more oil.

[knguros]

Great video! Quick question, how much time it took with the coffee filter?