Rendering fat by sous vide 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?
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.