If you can swing it, go confit. It's amazing. You don't have to use pure duck fat. You can find recipes that call for a mixture of olive oil and schmaltz in addition to the duck fat. A lot cheaper that way
It's very rich, and adds really good flavor to things that are cooked with it. Duck fat French Fries, for example, are really really tasty. It's just like saving bacon grease or beef tallow, or lard.I don't know anything about duck. However, I am curious as to why everyone is saying save the duck fat or use the duck fat for something else. What is the deal with Duck Fat?
Smoked duck fat? I never thought of that, but what a great idea. I will definitely be stealing this.Smoked duck is awesome too!! I just pour boiling water on it before I put it in the smoker. This really helps crisp the skin. The smoked duck fat that I save is great!!