On 9/19/2016 4:11 AM, Bruce wrote:
> About the health and animal welfare aspects of duck fat:
>
> http://www.smh.com.au/lifestyle/heal...nutrition/the-
> darker-side-of-duck-fat-20160918-grj5nw.html
>
> Or:
> http://tinyurl.com/jy56hz9
>
I've seen the ducks in the Dordogne that were being raised for foie gras
and they were out in a meadow with access to water and looked very
healthy, as did the geese on another farm in the area.

I used duck fat in some choc chip cookies a few months ago but the
savoury flavour was too prominent.
After roasting two ducks for a recent dinner party, I "refined" the fat
by repeatedly mixing it with boiling water followed by separating.
As it was liquid at room temperature, I froze it in ice cube trays.

I made a batch of dinner rolls in which I replaced the soft margarine
with an equal weight of the duck fat. They tasted so strongly of fat
that I discarded them. I have yet to taste the 2nd batch which I made
with less than half that amount (30g v. 70g).
Graham