When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.