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If you had just enough duck fat to make a roux for gumbo...

thymetobake | Jan 11, 201402:45 PM

Would you use it all for the roux? Of half and half with butter?

I've never cooked with duck fat before and I don't know how it will effect the flavor of the gumbo. Or is it even worth it to use in a gumbo. Should I keep it all just for potatoes?

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