The recipes I'd cooked as a child floated in my brain, like making succulent duck and cooking potatoes in duck fat- a standard in southwestern France. From chicken to sausage, pork loin to lamb, duck fat gave savory ingredients a silky feeling on the tongue. Again, the visions I was having transported me back in time, right to when I first tasted Grand-mère's special duck-fat-drowned French fries. I'd been a goner ever since.
-Samantha Verant
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