why is duck fat consiered cullinary gold?
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Duckpost #1 of 55/7/10 at 6:05pmThread Starterpost #2 of 55/7/10 at 6:58pmpost #3 of 55/8/10 at 9:26am
Plus it's almost as difficult to get hold of as real gold.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #4 of 55/8/10 at 9:54amThread Starterpost #5 of 55/8/10 at 11:03am
I recall an Iron Chef America episode, I think it might have been the garlic battle with Batali, where the fryers were not filled with veggie oil but duck fat. Wow. Wish I could have been a judge for that episode!
- Duck Varieties
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