Life's Short, So Braise Your Meat in Duck Fat

Tis the season to eat roasts of meat, and now that Thanksgiving has passed and Christmas still looms a few weeks away, let's turn our attention to duck. A dish of duck on duck on duck, more specifically. It comes courtesy of Russell Moore of Oakland's Camino, who describes duck as one of the most "giving" animals to cook.

Fat is beautiful, no matter what they say. Butter is great, but fat is supreme. Just about anything tastes better when it's made with animal fat—French fries, brisket, meatballs, a pie crust—and duck is no exception. And juicy, slow-braised legs of duck deserve the richness of being cooked in their own luxurious lard.

So what's the third element of duck in this recipe? Crispy, savory skin rendered into cracklings, perfect for snacking on or enjoying on top of your braised canard.

According to Moore, duck is notable for its "extra fat, good fat, that you can use to make other things." Don't waste it. Life's short. Eat fat.