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(Another) Duck Confit Question

I hope this isn't too dumb a question, but what is the reusability/shelf life of duck fat? If I make confit, strain and clarify the fat, can I toss it back into a sterile container, toss it in the fridge/freezer, and save it to use again? How many times can I do this before the fat starts to break down into somethin undesirable?

Feb 11, 2010
DiodaGoat in Home Cooking