Incredible Reducing Plan for Ducks

I’ve come upon a miracle fat-loss plan - if you happen to be a duck.

Check out these chubby little guys before they went into the oven on Thanksgiving morning:

And note the difference after several hours of roasting on low heat.  The top guy has a waist, and you can see muscle definition in the drumsticks, too:

You can also see my gravy separator at the upper left.  I am not completely sure how much total fat the ducks shed.  Our host used some to fry potatoes, and I left her at least a cup for future cooking projects.  I also added a little to the cherry-Port sauce.  My husband and I still brought home well over 1 1/2 cups of delicious, mostly monounsaturated duck fat.  It’s liquid even at winter room temperatures, and it’s less solid than olive oil in the fridge.  (It looks opaque but moves around when you swirl the jar.)

The two classic uses for duck fat are frying potatoes and spreading on bread in place of butter, but I won’t be doing either of those.  We discovered Sunday morning that it’s really delicious for cooking omelettes, and mushrooms seem to be made for duck fat.  I’m thinking it could be used to braise cabbage, too.