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I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?

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There's apparently something about rendering fats in the Thomas Keller Sous Vide cookbook. I don't have access to it right now, but if this doesn't get answered already, I can take a look later. If you have access to it, then check it out and maybe you can answer your own question :) –  setek Jul 15 at 1:27
    
Some of this is going to depend on how much fat, and the original temperature of said fat when you start the process. –  Jennifer S Jul 15 at 19:20

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Thomas Keller's cookbook "Under Pressure: Cooking Sous Vide" recommends 1:30 @ 85C for beef or duck fat, 1:00 @ 85C for marrow fat, and 0:45 @ 85C for foie gras fat.

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