We may receive a commission on purchases made from links. Duck fat isn't necessarily the first thing that comes to mind when you think about the sweet and spicy notes of a classic glass of bourbon.

Bolles says that gin tasted terrible with duck fat, and a cognac pairing made for a drink that was too intense. Aiming for a tropical drink appropriate for summer, he settled on rum. The trick ...

When I cook duck, it’s just as often for the rendered fat as it is for the meat. As much as I love the gamy, sweet flesh, it’s the fat that I really crave. I keep a jar of the heady stuff in ...

Confit is the French term for a method of salt-curing and slow-cooking meat in its rendered fat. Duck is a popular meat to confit in France; it’s considered a specialty, originating in the ...

Remove the neck and gizzards from the cavity, rinse the duck inside and out with cold water, and pat dry with paper towels. With kitchen shears, trim the excess fat from the cavity and neck area.

Pie dough made with duck fat? Yes, please! Pie dough made with goose fat has a long tradition in Britain and Germany, and its neutral flavor compares favorably with pie crusts made with lard ...

The Family Jones Spirt House in Denver makes a cocktail using duck fat. (Sara Rosenthal/Special to The Denver Post) That ‘playlist’ includes drinks like the Overtime (by Zach Bryan), a riff on ...

Some drink ingredients include tomato, bell pepper and duck fat. Despite this, the bar says that they’ll still be “as satisfying as any classic.” The bar also serves small bites like mini ...