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I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no sense to me; as I would have thought that the (rather thick) layer of fat between the skin and the meat would remain, and make the breast nigh on inedible.

Extrapolating from that, I got to think about what temperatures are needed to render fat in genereal.

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up vote 2 down vote accepted

According to Amazing Ribs:

130-140°F - Fats begin to melt and render (liquefy). This is a slow process and can take hours.

Note: this is 55-60 C.

The speed of the process will increase with temperature.

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Interestingly, this conicides with the temperature range for the core temperature of a medium-rare steak (en.wikipedia.org/wiki/Temperature_(meat)) –  razumny Sep 9 '13 at 12:59
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