Duck fat for roux

It’s a great idea; it’s all I’ll use.

Awesome. The gumbo is going to level up tonight.

I have a lot of fat left over from cooking duck for Christmas.

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seems expensive

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It is, but I find it makes for a better gumbo so I'll still do it. I use a $14 jar to make enough roux for 4 gallons of gumbo, I don't know what that cost breaks down per serving but I'd imagine it's not much.

ETA: I had to look, the jar from Whole Foods is $14, when I bought one a couple months ago it was $11, and previously was $7.

I did it a couple of times with fat I had from smoking ducks. The first time I fricked up and burned it. The second time went a lot better, but I still ended up having to use oil to make my roux. (I was making a large amount of gumbo). It ended up being the best gumbo I ever made.

You just have to be careful - start off on medium heat with a splash of water, keep stirring so the skin doesn't burn.

The best thing about rendering duck fat for a roux is the process generates duck cracklins

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Honestly, I was not even aware you could buy duck fat.

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Someone on here a while back mentioned you can get larger quantities for cheaper from Amazon if you plan to use it a bunch. It's usually a once or twice a year use for me so I just buy a jar as needed. If I think I've made too much roux I pour a bit into a glass jar and stick it in the freezer to use next time.

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Any animal fat will add more flavor. I use pig fat for mine. Taste delicious.

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I used smoked bacon fat for my roux, comes out great

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It’s a great idea; it’s all I’ll use.

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same.

its delicious in a roux and worth the $8 or so if you don't have a butcher who will sell you a cup for a couple of bucks.

Tried it once. It tasted fine. But I honestly couldn't taste a meaningful difference in flavor in the end product.

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If you have the resources to waste go for it...

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Why is it a "waste"?