I rendered a small amount of duck fat and made cracklings yesterday. A good percentage of the raw material was duck meat, which I separated from the skin before rendering. So now I have about 4+ ounces of raw duck meat in a container in the fridge and maybe half a cup of the cooked and strained duck fat. It's probably just enough meat to season with herbs, then sauté in either oil or the duck fat to further flavor the stuffing, or else to simmer in duck fat, "quick rillette-style" just to use on toast for a small family meal later. Does anyone have suggestions for what to do with it? Will it get "lost" in the stuffing? I don't want to waste it. There's not a lot of fat attached...
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