Duck fat

Higher smoke point than butter, so the crust sets before the inside dries.

Cook the bird in itself, seal it under, and wait a month before opening.

Poach whole cloves in it at 80°C until they go sweet and spreadable.

Thymol is fat-soluble and survives the long low render without turning bitter.

The confit crock always has one. Its eucalyptol keeps the fat from reading flat.

Beans have no fat of their own. Cassoulet is the correction.

Brassica sulphur turns sweet in poultry fat. Shred it and fry hard.

Fry the crumb in it for the topping. Bread is a fat delivery device.

Earthy pulse, savoury fat, and vinegar at the very end to stop it sitting heavy.

Higher smoke point than butter, so the lace crisps before it burns.

Fry the drained kraut in it — the fat sticks where the water used to be.

Starchy sweet nut roasted in poultry fat. Gascony does not consider this odd.

Truffle sulfides need a fat with body. Stir it through the confit as it cools.

Roast the caps in it. Lenthionine reads meaty against poultry fat without being meat.

Hard perfumed fruit poached in duck fat goes translucent and savoury.

The classic pairs bird and fruit. Do it in the fat instead and skip the sauce.

Shared roast pyrazines. Rub the grounds into the skin before it renders.