Culinary adventures from the past week: rendering duck fat and shucking oysters.

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Here are the duck fat leftovers from Peking Duck. Essentially, to render the fat, you put all of the fat with some water into a pot and leave it simmering at high heat, until the fat liquefies and the water reduces.

Here are the duck fat leftovers from Peking Duck. Essentially, to render the fat, you put all of the fat with some water into a pot and leave it simmering at high heat, until the fat liquefies and the water reduces.

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