36 Duck Fat From:   leslie.borden@comcast.net Subject: Re: duck fat, WAS: fun with a duck Date: November 5, 2002 2:28:47 PM EST To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com According to a terrific book called Foie Gras, Magret, and Other Good Food from Gascony, rendered duck fat will keep for up to four months in the refrigerator and that confit can keep for up to three months.  They recommend that, if you’re keeping it longer than a week or so, you cover the fat with a 1/2 inch layer of vegetable oil, to make a better air tight seal. I seem to have read somewhere else that you can keep confit longer than that by taking it out of the fat and heating up the fat, presumably to kill anything untoward that might have shown up, then returning the duck to it. Wish I could remember where I read that. As far as reusing that, the book doesn’t say, but your method of refreshing it sounds good to me. I’ve got some fat that will be on its third duck next time. Oh, and the book also has a rather dangerous-looking recipe for bearnaise made with duck fat, Sauce Auscitaine.  Calling Dr. DeBakey. . . . See you around the kitchen, lb