http://www.enjoyfoiegras.com/products/foie-gras.html Foie gras fat or rendered duck fat are wonderful for cooking potatoes, vegetables, meat or fish.

Save foie gras fat after searing, by simply filtering the fat through a coffee filter, or scape foie gras fat from the top of a terrine and save for use later.  Foie gras fat and duck fat are usually interchangeable.  

http://www.enjoyfoiegras.com/products/duck/mprdp1.html Duck rillettes or rillettes du Perigord is shredded duck meat cooked in duck fat, with duck liver and duck stock and spices. Spread duck rillettes on a fresh or toasted baguette, or serve with salad.