Originally Posted by kihrer
Duck fat is awesome to use in cooking. Render enough of it and you can confit some whole garlic which can then be used as a spread or used in sauces. Then take the fat after you have finished the garlic and fry you up some taters like DoughBoy suggested.
BTW, the OP's duck breasts look mighty tasty.
It is pretty amazing how much fat you can get out of the pope's nose if you do it right too!
-Dough; 22.5" WSM, Traeger Lil Tex