For a long time now, I've been hearing celebrity chefs tout the splendors of duck fat. Well, to be honest, I just don't cook much duck and in the past have always considered the fat to be a nasty byproduct. It was black sludge you tossed out because there was several quarts of it left in the pan after cooking the duck - enough to keep a small car lubricated.
Last weekend, I cooked duck breasts for 8 guests and made a conscious effort not to overheat the fat and continually strain it off as it was rendering. Then I clarified it and put it in the fridge for safekeeping. The next day I made oven roasted potatoes with some of the fat.
Oh my goodness. This stuff is delicious.
The cooking qualities remind me very much of lard, which I also use regularly, but more flavorful and rich.
I've been cooking everything in it this week, from eggs to potatoes to oven roasted cauliflower. Yum.
I know there was a thread on this last year. But I am just wondering how many current members use it... and what other creative things do you make with it? I still have around two full cups left in the fridge.