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I like french fries fried in duck fat. Yum!

Oh Ed...........you dog! Those and onion rings are to die for.

I wondered about using it with chicken livers for pate', instead of chicken fat. Anyone ever tried that or have an opinion?

I'd have to go with Ed on this one because just eating french fries alone would be a fantasy for me but fried in duck fat they'd be off the hook.

The only time I've made confit was at school. It was the only time I could bring myself to make it! I just can't justify that kind of fat intake even once every ten years. (No matter how sublime it tastes.)

Where's a good location on line to buy duck fat??......where I won't get raked across the coals

I am lucky enough to be living in the world capital of duck fat, Southwestern France. A friend's parent showed me how to make shallot confit by slowly cooking the shallots in duckfat and then after they're well carmelized you add a touch of honey, some truffles (if you're lucky enough to have some handy) and a flambé of cognac.

This is delicious on foie gras or magret...I'll bet you could even add it to beef.

In my opinion, duck fat has a subtle taste and isn't nearly as "fatty" as one might assume. Also, as far as animal fats are concerned, it's on the healthy side. There are some who contend that it is even healthier than some processed vegetable oils.

There is nothing to fear, except that you might become addicted:)

I have a good duck breast, with skin and bone, in my freezer, a ton of Yukon Gold potatoes, sea salt, and a nice simple recipe from Alton. Ecstasy, here I come.