DUCK FAT = KITCHEN GOLD

There are certain items that I like to keep on hand at all times in my kitchen. Duck Fat, happens to be one of them. Especially if I'm working at creating a very special dinner and want to add some extra flavor to a steak or anything that would otherwise use butter or olive oil. If you've ever had anything fried in duck fat, you know exactly what I'm talking about, the duck fat fried French fries at Thomas Keller's "Bouchon" are one of the best flavors your palette will ever encounter.

Duck fat just adds a super savory, silky texture to almost anything you use it with. It’s like butter, only much, much, much better. So where do you get this gift from the kitchen gods you ask? Well very simply, the best stuff comes from a duck! If you roast a whole duck, or half duck, or whatever part of the duck. After roasting, simply take the juices that have accumulated in the bottom of the pan or roasting dish, pour them in a Tupperware container and throw it in the freezer.

The other night I made some fillets that I seared in duck fat... completely awesome! Its adds a whole new dimension to your cooking. It’s a great way to take something ordinary and turning it into the extra-ordinary!