I am thinking about rendering my own duck fat to use for Thanksgiving. I see that you can purchase canned/jarred Rougie duck fat or frozen D'Artagnan. I am presuming that rendered duck fat is going to be far superior to packaged, the same way that homemade chicken stock is superior to canned. Anyone out there that can share their experience? Thanks, Christine
Recommended by Food52
3 Comments
The crackling is really great on salads. What bacon bits would have been if it had grown up in France, instead of in a trailer.