Type what you have

Ingredients

• ✓ duck fat
• red potato
• parsley
• salt
• white pepper

Instructions

1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Ingredients

• ✓ duck fat
• brussels sprout
• salt
• black pepper
• cayenne pepper
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat duck fat in a small saucepan over low heat until melted. Set aside.
3. 3 Combine Brussels sprouts, salt, black pepper, and cayenne pepper in a large bowl. Pour melted duck fat over Brussels sprouts and stir to coat evenly. Spread evenly onto the prepared baking sheet.
4. 4 Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes, flipping sprouts halfway through. Top with freshly squeezed lemon juice.

By John Mitzewich

Ingredients

• ✓ duck fat
• russet potato
• thyme
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ duck fat
• olive oil
• shallot
• garlic
• white wine
• lobster stock
• tomato sauce
• mussel
• french baguette
• basil leaves

Instructions

1. 1 Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
4. 4 Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

By Chef and a Baker

Ingredients

• ✓ duck fat
• peking duck leg
• salt
• lemon
• garlic
• allspice berry
• juniper berry
• thyme

Instructions

1. 1 Season duck legs with kosher salt on both sides. Place in a large resealable bag. Add lemon zest and slices, garlic, allspice berries, juniper berries, and fresh thyme. Seal the bag; massage duck legs through the bag until all of the ingredients are evenly dispersed. Marinate in the refrigerator for 24 hours.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Remove duck legs from the marinade. Rinse them off and pat dry. Place remaining marinade ingredients in the bag in the an oven-safe dish, preferably enameled cast iron or glass, just large enough to hold the legs in a single layer. Arrange legs skin-side down in the dish.
4. 4 Pour duck fat into a small saucepan and warm over low heat until liquid. Pour over legs until they are completely covered. If the legs are not covered, add olive oil until they are. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
5. 5 Bake in the preheated oven until the meat pulls easily from the bones, 6 to 7 hours.
6. 6 Remove legs from fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck until it is covered completely. Seal and allow to cool to room temperature. Once cool, refrigerate and let duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

By Bryce Gifford

Ingredients

• ✓ duck fat
• shallot
• evaporated cane sugar
• kosher salt
• black pepper
• garlic
• thyme
• duck leg
• duck wing

Instructions

1. 1 Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. 2 Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. 3 Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. 4 Preheat oven to 225 degrees F (110 degrees C).
5. 5 Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. 6 Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. 7 Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

By brujakitty

Ingredients

• ✓ duck fat
• duck breast
• salt
• chicken broth
• orange liqueur
• sherry vinegar
• orange marmalade
• orange zest
• cayenne pepper
• flour
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ duck fat
• new york strip steak
• kosher salt
• black pepper
• garlic
• butter
• bourbon
• chicken broth
• heavy cream
• salt
• cayenne pepper

Instructions

1. 1 Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
2. 2 Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
3. 3 Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. 4 Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

By John Mitzewich