Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Margaret:
I’m going to break down my turkey this year and confit the legs, but duck fat is so expensive! If I Confit My Turkey Legs, Can I Save and Reuse the Fat?
That fat is too precious to throw away. But before you store it strain it well. I bring it slowly back to liquid form over very low heat then strain it through cheesecloth to keep the remaining fat as clean as possible. It freezes beautifully for up to one year.