The internet is our friend. You can go to Amazon and buy a jar of duck fat and it shows up the next day. So do that :) Eggs and potatoes are magic with it.
And so is fried chicken! I rolled pounded marinated breast halves in flour, then egg, then a mix of panko, breadcrumbs and chickpea flour, liberally seasoned with blackening, Old Bay, and Cavendar's.
Fried these in half duck fat and half vegetable oil for about 5 minutes per side for the thicker ones. I cut them in half after cooking for smaller lunch portions.
Made angel hair pasta, drained and then lubed with a few tablespoons of duck fat, and slow cooked overnight pasta sauce.
When the chicken cooled off, I put directly on the oven rack with as much parmesan that it could hold, then more mozzarella over that, and broiled for a few minutes.
And yeah, it tastes as good as it looks. The meat was flavorful from the marinade and the crispy breading rich with ducky goodness The whole thing was about 3 hours of kitchen time, so it's a lot of work. The payoff is about 10 super fancy lunches that will freeze great.
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