Render Duck Fat For Duck Confit

Typically when I make duck I buy a whole duck. This allows me to cut out the parts that I want, get rid of what I don’t want, and skin the duck to render all it’s fat.


  • 1 rosemary bunch
  • 1 thyme bunch
  • 2 garlic cloves
  • 1 Duck


Once I extract the duck legs, breasts, and wings (with skin), I skin the rest of the duck. literally the only thing left is the caucus. I also trim the breasts and legs for extra skin. Then I place all that skin and the wings in my slow cooker with a couple sticks of rosemary and thyme plus a couple of garlic cloves. I set it on high for 1 hour, then on low for another 2 – 3 hours. This really melts the skin off the wings.


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