Maybe Chef June has (more) master advice.
As journeyman cook on duck fat, if I were doing this myself, I would reheat the duck mixture (fat, liquids, maybe a few solid bits) now, then freeze it. Also if you have enough, freeze it in smallish portions, and check them at intervals when frozen, to see if still usable, no mold, etc. If OK, you've got a bonus. If not OK, you know to freezer sooner after cooking your next duck.
It will probably keep for the same amount of time, strained or not. It just won't be as impurity-free.
If you're going to keep liquids with it, be sure you freeze it.
I've only made it a few times, but it lasted several months in the fridge.
Still Tasty site says 6 mo fridge, 6-9 mo in freezer.
And yes they recommend straining through cheesecloth or a fine sieve/mesh strainer.
J-cloth or handi-wipe can substitute for cheesecloth.
Also make sure to keep only the fat, not the fat and liquids (the liquid will go bad faster than the fat).
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As journeyman cook on duck fat, if I were doing this myself, I would reheat the duck mixture (fat, liquids, maybe a few solid bits) now, then freeze it. Also if you have enough, freeze it in smallish portions, and check them at intervals when frozen, to see if still usable, no mold, etc. If OK, you've got a bonus. If not OK, you know to freezer sooner after cooking your next duck.
If you're going to keep liquids with it, be sure you freeze it.
Still Tasty site says 6 mo fridge, 6-9 mo in freezer.
And yes they recommend straining through cheesecloth or a fine sieve/mesh strainer.
J-cloth or handi-wipe can substitute for cheesecloth.
Also make sure to keep only the fat, not the fat and liquids (the liquid will go bad faster than the fat).