21.   The fish is poached in warm duck fat infused with herbes de Provence, garlic and peppercorns.

22.   The garlic can be sauteed in a little duck fat before you add the tomatoes and beans.

23.   The seasonings are simple, traditionally little more than juniper berries and onion with a little goose or duck fat or lard.

24.   The vegetables had cooked tender in the duck fat, shrinking a little.

25.   What if I left out the usual quart of duck fat?