1.   And the richness of eggs is enhanced with duck fat.

2.   Add duck fat or lard and place over medium-low heat.

3.   Add the onion, celery, bell pepper and garlic, and saute in the remaining duck fat.

4.   But the duck legs must be specially ordered, duck fat is about as expensive as gold and lard is ridiculously difficult to find in Manhattan.

5.   Duck fat is also used to make traditional confit, the leg of the bird cooked slowly in its own fat, with more fat added.

6.   Flip skillet over, watching out for hot duck fat, and slide potatoes back into skillet, bottom up.

7.   He fried some in clarified butter and some in duck fat, but the duck fat version masked the other flavors.

8.   Heat the duck fat or olive oil in a large skillet over medium heat.

9.   I cook the onions in duck fat because I like the flavor it gives, but you can use oil.

10.   In a large, heavy braising pan, melt duck fat or oil over medium-high heat.