Duck Fat or Graisse de Canard is soon to become a permanent staple in your kitchen. This is a classic rendered duck fat that is perfect for confits and sautés.

Place the fat in a stainless steel pot. Add the cold water and stir. Place the pot on medium heat. Bring to a boil and reduce the heat slightly. Cook for 1 hour to 1 hour and 15 minutes, stirring from time to time during the melting process. After melting, strain through a fine sieve. Let cool and place in the fridge overnight.

The fat will solidify. This is the best way to melt the fat. The water it contains will evaporate during the cooking process. You may buy duck fat in cans, in specialized stores or online.

This amount of fat corresponds to 3 young ducks or 1 force-fed duck.

Did you know? Its high flash point and low cholesterol content make Graisse de Canard more versatile than simple butter or other cooking fats.