Duck Fat for pastries instead of lard?

I've got a pot of homemade chicken and dumplings broth bubbling on the stovetop, and I was going to make my dumplings with butter, but they never turn out right and I don't like to use shortening or lard - then the idea of duckfat occurred to me. I've got a pint in my fridge. So I googled it and found this thread. Yay. The comments here confirm my idea is probably a good one. I'll let you all know how my duckfat dumplings turn out. Oh, the broth is smelling so good, filling the house - celery, green onion, bone broth made yesterday from turkey wings and turkey necks with lots of collagen, chunks of chicken breast, bay leaf and sage, salt and black pepper - and a bit of einkorn flour to thicken. Now to the those dumplings...

David Lebovitz has a recipe for duck fat cookies in his most recent book (Paris Kitchen, page 297 - 98). They are incredible, especially when made with duck fat from his "counterfeit confit," made with gin, juniper berries, allspice, bay leaves and nutmeg. The cookies have chopped dried cherries, Armagnac and vanilla in them. Try them. ;o)

Growing up, I didn't eat pie because my mother's piecrust had no redeeming qualities. Then, I tried a bite of pie at a small restaurant where they used chicken fat in the pie crust. Wow! I never looked back and started to actually make pie, but using lard. I expect rendred duck fat would be great and think I will give it a try now that it is often available for sale.

What about matzo Brie made with chicken fat as a breakfast treat? One of my favorites!

I'm not too experienced in duck fat, but I feel like duck fat wouldn't remain solid enough to perform like lard in pastries that require it. However...D'Artagnan, a specialty meat supplier, says that it can be used in equal measure to substitute for lard in baking recipes. They're biased, of course, but its worth experimenting. I'd recommend just doing a simple biscuit recipe or pie crust, since it requires structure in the fat and isn't too fussy or complicated. As for it having to be savory, high quality animal fats (like butter) aren't going to taste meaty, so duck fat can absolutely be used in sweet baking applications. I've had duck fat cookies before and, while it didn't really improve the product, it certainly worked, and there was not a trace of duck flavor.

Well, to tell the truth, duck fat doesn't taste any more "ducky" than lard tastes "piggy!" And yes, you can use duck fat for pie crusts, and still get that fabulous flaky crust that lard is so famous for.
And on a different but related subject, duck bacon is a far better substitute for the porky variety than turkey. Turkey does not have enough fat to make anything that really resembles bacon.