I'm cooking duck gumbo for a large group this weekend. I plan to cook the duck in advance by steaming it, then finishing it in a skillet in a very hot oven. I plan to strip the meat when it cools and add it to the gumbo toward the end of the cooking process.
In the process of finishing the duck in the oven, the duck gives off a considerable amount of fat.
Here's my question: should I use this fat to make the roux for my gumbo? It seems like a pretty good idea to me, but none of the recipes I've looked at suggest doing this. That makes me wonder whether there isn't some good reason not to do this.
Hope someone who knows the answer to this poser will see this and respond before Sunday!