I went over to my brother's house tonight. He had a 3 rib standing rib roast on the BGE. We did our typical asparagus balnched and then brielfy tossed in the wok with shallots in butter and......you guessed it....duck fat instead of the normal olive oil. Shaving of parmesan on top and away we go. We also made shoestring frites using a combination of duck fat and veggie oil in the little deep fryer with a tiny dash of white truffle oil at the end. Monster!!! We also made individual Yorkshore puddgins weith duck fat as the extra fat in the botttom of the tins. They blew up like jiffy pop. Good stuff, that duck fat.