Our Duck Leg Confit recipe is the perfect holiday showstopper and one you could make right now and have ready to go on feast day. But what to do with all that duck fat now that you’ve got it?
Though purchasing enough duck fat for confit is a considerable upfront expense, consider it a wise investment in future deliciousness. Duck fat can be strained and reused multiple times; it keeps well when refrigerated or frozen; and it has innumerable uses, making it a delicious secret weapon to have on hand in the kitchen.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
How to Strain, Separate, and Store Duck Fat
- Strain the melted duck fat through a fine-mesh strainer to remove all solids.
- Separate the liquid fat from the duck juices (which won’t keep nearly as long as the fat). If you own a fat separator, now is the time to use it, but you can also simply spoon the fat off the top of the juices.
- Store the separated fat in an airtight container for months in the fridge or even longer in the freezer.
Duck Leg ConfitA traditional French method produces succulent, luxurious results.
10 Ways to Use Duck Fat
Now that you’ve got all that flavorful duck fat in your fridge, here are some of the myriad ways you can put this flavorful cooking medium to use.
- Rub on poultry skin before roasting.
- Fry eggs and home fries.
- Blend with olive oil and vinegar in a vinaigrette and use the mixture to dress a frisée or mixed greens salad.
- Use when searing steaks.
- Toss with vegetables such as brussels sprouts before roasting.
- Use in a roux when making a béchamel or gumbo.
- Blend into mashed potatoes or into root vegetable purees.
- Use as a portion of fat when baking biscuits or dough for savory tarts or pies.
- Use as a portion of fat when making mayonnaise.
- Make duck fat french fries.