I recently made duck confit in my slow cooker. I purchased a 2 lb container of rendered duck fat for that purpose, which I'd like to save. Is it possible to re-use the fat? If so, how should I store ...
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...