11.   In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil.

12.   In a large saute pan over medium-low heat, heat the duck fat, and add the ham.

13.   In ovenproof skillet large enough to hold all the duck without crowding, heat duck fat or butter.

14.   Mustard seed and mustard oil give off a flash of heat that cuts right through the duck fat.

15.   Place a large nonstick skillet over medium heat, and add duck fat.

16.   Place the bones and the duck fat in a roasting pan.

17.   Serve this with fresh corn and green beans sauteed in a little rendered duck fat or olive oil.

18.   Salt the legs well and put them in a saucepan with the duck fat, ginger, cloves, anise, and thyme.

19.   So to two quarts of peanut oil, I added seven ounces of store-bought duck fat.

20.   The availability and price of duck fat in the United States is, however.