As cooking fats go, the ones from poultry have both a rich tradition and a rich taste.From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns. Poultry fats are a cost-effective use of kitchen product and add subtle flavor to dishes, restaurateurs say. They are showing up on menus coast to coast, from chef Matt Carpenter’s duck fat fries at Bin 8945 in West Hollywood, Calif., to chef Paul ...
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