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Koukou...if you aren't going to confit, use the duck fat for roast veg., particularly potatoes. MmmmMMM! I've never confited either for fear of all the grease, wonder if anyone has hints on this, altho there's prob been a thread here before I'd guess.

Really glad the dinner went well, there were heaps of ideas there for starches to go with a rich dish, worth saving I reckon.
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