Rendered duck fat is not only subjected to this potato thing that so many people associate. It is a great flavor enhancer to many vegetable saute dishes as well as combinig it with butter for saute fish. It is also good when you make an infusion from the fat that it can be incorporated into a savory dressing or vinegrette, where chicken stock is used. If you have foie fat, you can make a port reduction add it to your foie fat in a bowl and whip it over ice to make a mayo like effect as another idea.