Greetings all;

I've cooked duck on a few occasions, and always saved the rendered fat for
use in other things.

Now a relative cooked duck recently, without removing the oil sack at the
tail. The meat was understantably quite greasy. The thing is, I was presented
with a quart (!) of duck fat. Curiously, it's yellower and seems to have a
different texture than the stuff I have in the fridge.

Is this the same fat, but just in need of some cleaning up? Should I toss it,
or use it, and should I mix it with my other fat?

Thanks,
Colin

In article >,
(Colin Bigam) writes:

>Greetings all;
>
>I've cooked duck on a few occasions, and always saved the rendered fat for
>use in other things.
>
>Now a relative cooked duck recently, without removing the oil sack at the
>tail. The meat was understantably quite greasy. The thing is, I was presented
>with a quart (!) of duck fat. Curiously, it's yellower and seems to have a
>different texture than the stuff I have in the fridge.
>
>Is this the same fat, but just in need of some cleaning up? Should I toss it,
>or use it, and should I mix it with my other fat?
>

How well do you know that relative... sure sounds like a quart of Quacker
State!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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