For years we have roasted and smoked ducks and i love the meat and the skin (crispy, after the fat is rendered).Ditto with goose. We collect the fat but, unless the duck or goose is smoked, the fat has 'no flavor' imo.
Yet people go rabid over 'duck fat fried fries' (even when the % duck fat used, at least here in New England, is usually in the 25% range.) Now I DO love bacon fat, and find that it has a lot of flavor.
Can anyone relate to what I'm saying? or am I missing something somehow? Thx much. (Have been wondering about this a wicked long time.)