Every week I answer a question from a Good Food listener. You can email me a question to goodfood@kcrw.com, leave one on Facebook or add one in the comments section here. This week’s came from Chrissie:
I have about 6oz of duck fat leftover from making popovers from last month’s Bon Appetit. My boyfriend and I have a now 3 year old tradition of going vegan for January. Any ideas of how to use the duck fat this week? I’m thinking 6oz isn’t enough to confit anything, right? So what can I do with it..?
Six ounces isn’t really enough to confit. So I suggest that you use it to make pie dough, then make a savory pie with it. Your dough will be rich and flaky! Plus, you can make the pie dough now and freeze it to use after your month of veganism.