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
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.