Rendered duck fat

Rendered duck fat

By
From
Becasse
Makes
1.5 litres
Photographer
Steve Brown

The water is added to the pan to stop the fat from sticking and burning. As the fat renders down the water evaporates.

Ingredients

Quantity Ingredient
2kg raw duck fat
100ml water
thyme
rosemary
1 bay leaf
10 coriander seeds, coarsely ground
2 star anise, coarsely ground
4 white peppercorns, coarsely ground
garlic, cloves peeled

Method

  1. Put the duck fat in a heavy-based saucepan with the water, thyme, rosemary and bay leaf. Put the coriander, star anise and peppercorns into a mortar and crush with the garlic.
  2. Add to the duck fat and heat very gently. Cook at a very low heat for about an hour, until the fat has rendered down to a clear liquid.
  3. Strain through a chinois or fine sieve and refrigerate for up to 1 month.
Tags:
restaurant
Becasse
Justin
North
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