Cooking with duck fat

For my next tasting dinner I am doing a bit of sauteing. I came across a jar of duck fat at my local wine store and thought it would be a good addition to my sauteed mushrooms and Fiddlehead ferns not to mention how it might help in the browning of my beef short ribs.
Am I correct on these assumptions? If I do not use all of it what is the correct method of storage?

[Jenise]

Duck fat! What a treasure. I would nix it on the ferns and mushrooms and save it for the kind of food that will benefit from the fabulous crispness that duck fat gets--fish browns in a heavenly way when pan-fried in duck fat, for instance, and potatoes cooked in duck fat is direct from heaven. It would get lost in a braise.

What Jenise said.

Believe it or not there's a place in the boonies of Maine that specializes in duck fat fried fries!

Believe it or not there's a place in the boonies of Maine that specializes in duck fat fried fries!

I make duck fat potato fries and have reported about them on this board. The key is the origin of the duck and the frying method. Great stuff!

There's a post from Francois/Grimod over on Rogov's Culinary corner about a dish involving duck meat and duck fat. Sounds rich but interesting.

Re the second part of your question, just store it in the fridge.

Personally, I'd save it for my next cassoulet, to which it adds immeasurably.

Mark Lipton