I was compelled to buy a container of duck fat a few weeks ago, but I've now stuck it in my freezer because I can't think of the best use for it. Any suggestions?
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hardlikearmour is a trusted home cook.
The good news is it will keep a LONG time. Try frying potatoes in it. http://www.food52.com/recipes... You can also use it in pastry crust in place of lard or shortening. I like to use it as a compound "butter" to tuck between the skin and meat of my turkey when I'm roasting it. I'm sure it would work for chicken as well.
Cynthia is a trusted source on Bread/Baking.
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Well played. You deserve a cookie.
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