I live in France and I eat canned duck confit every 2-3 months. I love duck confit and to be honest I like the canned-version over restaurant-version, mainly because half the time restaurants don't get the crisp right (and I found a way...). Anyway, there's this load of duck fat every time I open a can. I used to sieve and save it by freezing, but now, the husband just says to throw. I think some around here would call that a sin? Thing is, I have a fair bit of it frozen and I'm just not using them. Is this the kind of duck fat people love and use? I used it a couple of times with potatoes (melted the fat, coated raw potatoes and then baked) and while it was OKAY, it just didn't blow my mind! What could I be doing wrong? Am I saving or using the duck fat wrongly such that using them again did not result in amazing results?