[Or a skinny toaster?] JK
Serious question: When it's time to saute/fry, do you stick to one fat (e.g., butter/EVOO/duck/bacon/lard), or do you use a proportion?
I ask because I rendered a BUNCH of bacon a few days ago, kept the grease, and have taken to adding just a *bit* to otherwise "healthy" fats for this. Tonight was floured pork cutlets (jowls), and smashed 'taters with morell bits and mushroom gravy and roasted pencil asparagus. I've done this before with butter+EVOO, but with a 1/2t of bacon grease added in, it makes a huge difference!
That got me thinking... Will a *touch* of goose or duck fat give you the flavor without the infarction or the bankruptcy?