7 Things to Do with Reserved Duck Fat

No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. And it doesn’t take a lot of fat either. "While I'm a big fan of potato wedges done with olive oil and/or butter, these really are better," says Chef John.

Duck confit takes a while to prepare properly, but you'll be rewarded with melt-in-the-mouth meat. "It's not hard by any means," says Kim. "It just takes a while. But it's definitely delicious! The flavor is just fantastic! The crispy skin is to die for! It is pretty rich, so a little goes a long way!"

"These paleo-friendly tortillas are made with cassava flour and duck fat," says Angela Sackett. "Tortillas can be eaten immediately or stored in a sealed container in the refrigerator for 3 days."

"Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home," says Chef John. "Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe."

Duck fat also makes an amazing crunchy golden-brown topping. Stir duck fat and a little butter together with bread crumbs and chopped parsley to make a crunchy topping for cassoulet. "Cassoulet is one of the most delicious dishes you'll ever have," says Chef John.

"Pan-roasting in duck fat gives these potatoes a luxurious flavor that can't be added any other way," says Shyla Lane. "These potatoes also make a wonderful breakfast dish; just serve alongside some eggs and bacon and you are all set!"

So beautiful and delicious, this classic dish is also remarkably easy to make. The sweet and savory orange sauce combines marmalade, orange zest with Grand Marnier, sherry vinegar, and chicken broth. "This is traditionally done with a whole roasted duck," says Chef John. "But by using breasts we get pretty much the same results in a lot less time."

Cut a French baguette in half lengthwise, rub the cut sides with duck fat, and place on a baking sheet and set under the broiler. Broil until beautifully browned and crunchy, about 1 to 2 minutes. The bread pairs so wonderfully with the flavorful broth. "These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini," says Chef and a Baker.