How can I make duck fat from whole duck for duck confit?

[abefroman]

Originally Posted by RufusTF

Well, you've gotten a few tips from the pros already, it seems, but I thought I'd share what I do with a duck that renders a lot of fat. I'll usually roast a whole one, but before I roast it I steam it (stuffed w/ aromatics, trussed, and tiny small slices in the skin but not the meat) in a pressure cooker. If you don't have a pressure cooker you can use any large pot with a rack and a lid. Anyhow, a lot of fat is rendered into the water. I save the water and put it in the fridge, & the fat rises and solidifies on the top. I either scrape it off the top or make two holes in it and pour out the water. As long as I make sure it's moisture free and sealed in a container it's good for a while. It's a great thing to have lying around to fry some eggs in, or for a light roux. Anyhow, that's how I always have duck fat in my fridge.
RTF

Thanks! I got two ducks and roasted the first, one, it seemed like I didn't get all the much fat out of it, so I will try the second one in the pressure cooker.

[RufusTF]

Yeah, I usually let it go about 15-20 minutes in the pressure cooker, 45 to 1 hour if its a regular/makeshift steamer. Enjoy your duck!