Yep - that is a big old blob of duck fat. A friend offered it to me. I think I thought I was getting a nice little carton of duck fat like I used to buy at the San Rafael Farmer's market. Nope just a 5 pound bag of fat. A little daunting. Thanks to a recommendation of a friend I rendered it by putting it in a slow cooker on low, melted it slowly and strained it twice and ended up with 2 quarts of the most beautiful, pristine duck fat.
Complete the meal with baby lamb chops rubbed with fresh rosemary, thyme, olive oil, garlic and salt; roasted Brussels sprouts drizzled with walnut oil and roasted walnuts and of course fingerling potatoes cooked in duck fat.
I keep thinking about confit. But I don't want to waste the rest on one dish. Duck fat french fries? duck fat chicken wings? fried eggs in duck fat? I am open to suggestions...
