So far, I have just cooked with it - roasted duck with potatoes slow roasted in duck fat. Thankfully, dinner went over well.
I am like you, Trish. I've always used butter and olive oil in the past but am trying to transition. I think I must be deficient in one of the fatty acids that duck fat provides as I discovered that I almost "crave" it. I have never been able to digest most fats particularly well but the duck fat, in particular, seems to have really agreed with me.
I used to make goats' milk soap but beyond that, I have had no experience with soap making. I am curious - do you find soaps made with olive oil vs animal fats to be different in terms of hardness or ??? Do different animal fats affect the end product, too (does one made with tallow differ in feel or ?? from one made with lard)?
