I made a foie gras terrine about 2 months ago, and saved the rendered fat in the refrigerator for later use. It still looks fine, smells wonderful, and has been refrigerated in an airtight container. I want to use it for a potato dish but don't want to make my guests ill! Does anyone know the shelf life of rendered duck liver fat? Is this still safe to use for cooking?
post #1 of 6
9/18/07 at 12:12pm