We may receive a commission on purchases made from links. Duck fat isn't necessarily the first thing that comes to mind when you think about the sweet and spicy notes of a classic glass of bourbon.

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And don't dare toss the leftover duck fat! Strain it, then store it in the fridge or freezer so you can scoop it out and use it to fry potatoes, sauté vegetables, or make another batch of duck ...

Toss together potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in a prepared pan. Top with a second layer of potatoes, covering any ...

Confit is a French verb traditionally meaning* to cook food in its own fat. Duck confit, in which duck legs are immersed in duck fat and then slowly braised until they’re meltingly tender ...