I've got at least two pints of rendered duck fat that have been languishing in my refrigerator. Every time we have roast duck, I add to it. Yet we don't have duck often enough to collect enough to make, say, confit (which was the original plan). I occasionally attempt to make pate, so that's one use for it. I used it last night as the fat for braising red cabbage (an ok but not fabulous use of duck fat). Anyone have any good ideas about yummy duck fat uses? It has that wonderful (yet very distinguishable and prominent) ducky flavor, so it's not some anonymous fat that I can use to sautee just anything, or to put it to some other undistinguished use.
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1/6/03 at 3:20pm