Depending on how much fat the duck has, you can wind up with up to 3/4 cup of rendered duck fat. Save it for roasting vegetables, frying eggs or trying your hand at duck confit.

INGREDIENTS: 4 duck legs confit (recipe below) 1 tablespoon Calvados or brandy; 2 to 3 tablespoons melted duck fat, plus more for sealing; Salt and freshly ground black pepper ...

When it comes to serving duck, it's so good on its own that little gilding is needed, says food writer Kevin D. Weeks. And its rich fat, he says, is a precious commodity to keep cosseted in the ...

Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Roast the duck in the oven for 30 minutes, then remove the foil ...