After learning from my last mistake of transferring hot fat into glass, I decided to use aluminium bread pans.  =)

1 pound of duck fat and skin

1 cup water

1.  In a large skillet, add fat, skin and water and bring to a simmer.  Cook about 30 minutes or until skin is golden brown.  You don’t want to burn fat or it will be useless.  Strain into a heat proof vessel.  Refrigerate.

2.  Sprinkle contents from strainer with salt and serve with hot sauce.