How long will the drippings from my roast duck last? Should I store it in the fridge? In the freezer? I'm saving it so I can fry other things in it like french fries or fried chicken.
Going further...why is it that duck fat and goose fat are such wonderful cooking lards but chicken fat isn't. Is it just a matter of quantity? That being there's not as much left over grease from a chicken as there is from a duck or goose.