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Lauren from Marx Foods demonstrates how to render duck fat for use as a cooking fat or ingredient. Order Duck Online: http://www.marxfoods.com/products/Duck Transcript: "I'm going to put this in a pot. I just put a little bit of water in here, maybe like half a cup. Just to keep it from sticking to the bottom as it starts to render. Hopefully all that water will evaporate before we're done. So I'm just going to put the cold fat into the cold water. I'm going to leave it uncovered. And then it's just going to go on a really low heat. We really just want the fat to melt. It's important that you don't turn it up to high because you don't want any of the proteins that are in there to start browning if you want a really nice clean, white fat at the end. So really low temperature and a little bit of water in the pot, and that's just going to simmer for an hour or so, until all the fat's been melted out. Ok, so the last step of rendering fat is just to pour off all the fat from the solids. So line a fine mesh strainer with a little bit of cheesecloth. Just set it over a measuring cup. All the bits are kinda stuck to the bottom of the pan, which is kinda convenient because they won't fall out. So we just got a little more than a half cup of fat there from just that little bit of skin, which is pretty great."