When they claim they sell everything at the Market District Giant Eagle in Robinson (do they claim that?? they should), they aren’t kidding!
I picked this little beauty up for under $6!
What in the hell, you are wondering, does one do with Duck Fat. I’m glad you asked!
I was at a beer and food tasting at the Market District (thanks to FoodBurgh’s Mike Beattie) where they served us Potatoes with gravy, and the gravy was made with roux made with Duck Fat. (I realize that should not be capitalized, but to me it seems almost obscene to write little d Duck little f Fat– like your grandmother in her undies) It was wonderful! It was decadent! It was obscenely good gravy, also having beer in it…I’m pausing to drool….
You could also fry potatoes in Duck Fat. Or confit (pronounced con-fee with just a hint of snooty frenchman in it) something. I had a brief moment where I was wondering if it would enhance chocolate chip cookies (bacon and bacon fat in them worked wonderfully) but I think that might be an insane idea. Basically anything you fry would be better done in Duck Fat, especially if it has a solid plain starchy flavor, like bread (croutons!) or potatoes. I’d love to hear other ideas for using Duck Fat. (DUCK FAT!!)
I bought two for stocking-stuffers. I’m not an anomaly in my family.