Freezing Duck Fat

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Ducks contain a relatively high amout of fat in comparison with most poultry and for Nigella's Roast Duck With Orange, Soy And Ginger most of the fat renders out in the first steam roasting stage. The cooled fat can be transferred to an airtight container and stored in the fridge for up to 1 week or it can be frozen and kept in the freezer for up to 3 months.

If you are using the duck fat for frying or for roasting potatoes then you can use it direct from frozen and heat it until melted and hot in a roasting tin in the oven or in a pan on top of the stove. Bear in mind though that if there is any water or other liquid frozen with the fat then this could spit as the fat heats up, so heat the fat carefully, particularly if on the stove top. The fat can be quite solid when frozen and is more difficult to portion, so you may find it easier to freeze the fat in smaller portions if you wish to use it directly from frozen. Otherwise defrost the the fat overnight in the fridge before using.