“Take that, liver”

I’m starting to think I may have to start my own campaign against duck abuse. And I don’t mean against putting birds on the equivalent of a fast-food diet to keep us in foie gras. I’m more concerned with using duck fat to bake cookies that make you crave Crisco for its neutral flavor. And, even scarier, turning roast duck into ice cream. Young chefs, get a slippery grip: Just because the luckiest peach uses it does not mean one fat fits all. Bacon hogs the spotlight for a reason. It goes better with everything.