Saving rendered fat

I haven't done it, but maybe you could just heat it to boiling for a few minutes, then use.

What you could do is put a pan under the duck, cover the pan with cheesecloth (tight) and as the grease drips, it will drip through the cloth and keep "stuff" out of it. Take it out when the duck has finished rendering (which will be before it's done).

Haven't done it, just a quick idea.

Never heard the word "confit" before. Looked it up. Is this the same principle as "au jus" for beef? Interesting...!

Wheelz
Confit is essentially cooking and then preserving some type of meat (duck, usually) in fat (again, preferably duck fat).

Not surprisingly, it is a French thing, and not as popular in the US, but I can't see the downside to this method of cooking

Thanks Buckeye. Sounds like a process that would drive the American Heart Association nuts!

Yep,they even do it with pork,and that's a good thing.

Wheelz

You'll see confit on Food TV frequently, and if you look it up on their website you can find recipes on how to make it. Like stated above, it involves a low and slow cook of a meat like duck completely immersed in fat. Personally, I've never had it, but duck confit is supposed to be excellent.

You can pack it into little crocks,chill it and serve it like cheese spread.

Next Chicago pet lovers will ban it as they have goose liver.

I've never made duck confit but it is one of my favorite dishes. It's kind of like frying a turkey. Sounds like it should be greasy but in reality the meat is soft and not greasy at all.

My wife just picked up some duck thighs at the Asian grocery store, I put in an order for fat back (to make into lard), so I'm just about set-I'll let folks know how it goes (it may be a while since confit is supposed to "ripen" in the fridge for at least two weeks, preferably longer)