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Music City Missy

I should have added - then proceed like CathyZ recommended

Veteran Member
2098 posts
Joined: Dec 9, 2005


Posted to Thread #17280 at 3:30 am on Dec 26, 2009

I didn't know how thin your base was and sometimes when roasting with vegetables it's not very thin so thinning it down will help pull the heavier solids away from the fat that floats to the top.

We have strained fat through 'coffee' filters at school before when out of oil filters. It's slow and helps if the fat is pretty hot so that its thin. And I have also done it through cheese cloth. Strain it several times.

It's still going to have some flavors from the roasting vegetables and probably a little more since you probably cooked the duck at a higher temp than you would normally use to render duck fat but it's still going to be better than the best store bought fat to use for duck confit or pomme frites.

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