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Duck Fat - the gift that keeps on giving?

So, I excavated the remaining two duck legs from the duck confit I made over Labor Day and made rillettes. I now have lots of duck fat, which was used to make the confit. If I melt and strain it, can I save it and use it again?

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  1. Yup. It will last a long time. Great for sauteed potatoes (pomme sarladaise) among other things.

    1 Reply
    1. re: tbear

      Thanks - I've sauteed potato balls in goose fat, will have to try with the duck fat. Off to go to get some rillettes before my DH disappears it all!

    2. Try using it to make a roux. Then make duck gumbo. Mmmmmmm.

      1. oh yeah... duck fat potatoes... yummers. also great for cooking grilled cheese in... slow poach high-fat fish such as salmon at low temps in it... this is a totally sinful method that a friend of mine who owns a rest. in boston taught me. one of the richest, most succulent pieces of fish you'll ever have.
        or, hell, make more confit! it's not like it goes bad if you store it properly...

        1. I don't want to wax schmaltzy, but I am very curious: How far superior is duck fat to the far easier/cheaper to extract Chicken fat?

          I keep pork and chicken fat on hand, but simply haven't ventured into duck. All of the Larousse grade recipes call for duck fat for confit or rillette, yet I must admit that a chicken thigh confit done in chicken fat is pretty darn good.

          So bring it on. I would hope that those who respond have done a comparison between chicken and duck fat.

          2 Replies
          1. re: FoodFuser

            The two have completely different flavors. The fat of each carries a slightly intensified essence...chicken fat is mild, rich, easy to like. Duck fat is far more intense, slightly gamy, and very fragrant (a little goes a long way). I find that duck fat packs more of a flavor punch, esp on bland foods like potatoes.

            1. re: FoodFuser

              Duck fat is far tastier in my opinion. Easy to render and even easier buy. Goose, of course, is the Queen of all.

            2. duck fat is richer. it also carries a touch of that gaminess that duck intrinsically features, and a sweetness that chicken fat doesn't have. i agree that chicken thigh confit is also excellent--but easier to distract? i've never had any trouble with duck fat... *shrug* both wonderful, though, especially with the weather getting cooler.