I shallow fry anything I normally deep-fry only because deep frying with duck fat is expensive

Curries in lieu of ghee.

I use it to cook most foods, it adds a deliciousness extra yum to any food

I use it as I would use cooking oil; it adds a complexity of flavour to dishes and sides like sauces. Saute mushrooms and garlic with spinach and add cream and fresh peppercorns for a yummo steak sauce!

I’ve watched The Gourmet Farmer seasons with Matthew Evans on SBS. He uses duck fat quite a bit. He only uses a small amount and says it’s really tasty. If I remember correctly he has fried vegetables, bacon and mushrooms with it.

saute vegetable etc. I’ve seen my friends do that.

It can be used in dressings too.

Duck fat can be used to saute many foods.

You can sauté mushrooms, toss Brussel sprouts in the fat before roasting, use it on chicken for a crisper skin, add a spoonful to your pan before searing your meat/steak,

hubby uses it when starting off currys