Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Read our guide for more insight ...

Duck fat can be stored in a sealed jar in the refrigerator for 3-4 months. It can also be frozen and transferred to a low-temperature-resistant container, retaining its freshness and valuable ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

You can buy duck fat from good butchers and delis, but if you don't want to use this, substitute olive oil. But it won't be nearly as good, I promise you.

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

Place ground turkey on a sheet pan and shake spice blend over meat. Drizzle in duck fat and Worcestershire. Use your hands to gently mix all seasonings into turkey, and form into 8 patties.