Ever since I started using grass fed animal fats in my cooking, I can’t stay away from basting. It’s a treat that I give myself once or twice a week. I certainly enjoy the subtle flavors found in tallow and duck fat. You can test your palette by cooking the simplest thing: an egg. Fry an egg in duck fat and see if you can discern the different flavors. I’m sure you will notice a difference. Then you can incorporate the fat into different dishes. For example, last night, I sautéed figs in tallow, then finished them with an aged balsamic. The possibilities are endless. You may know that living a paleo lifestyle can be challenging at times, especially when examining the food sources of the meats you purchase. I buy my chicken from a butcher that sources from grass fed, corn free, soy free farms. These chickens are a lot leaner, which means less fat. In the roasting process, I baste the bird with fat from the pan. Because there’s not always a lot of fat in the pan, I supplement it with a few tablespoons of duck fat. This is delicious! Top your meat with a variety of fresh herbs: tarragon, basil, rosemary, parsley, cilantro, and arugula. Add roasted root vegetables like carrots and parsnips. I know there’s a fingerling potato on the plate. That was for my guest, not for me. What did the Duck say to the Chicken? One day, I’m going to be all over you!