Hi Chowhound cooks,
Question for you: how long can duck fat sit in the fridge for?
A few weeks ago, I came into 2 leftover roasted ducks and simmered them for stock.
Afterwards, there was a thick layer of fat and I thought "Oh great, I'll save that fat for something".
3 weeks have gone by and I am just now remember that treasure in the back of my fridge.
Is it safe to use? And if so, how long do you think it can last?