(August 2009) -- Chefs at Gourmet.com offer this savory duck fat doughnuts recipe by Ian Knauer:

"We (Gourmet.com) tried to imagine a duck fat recipe to end all duck fat recipes, and who knows—maybe these spectacular doughnuts will kick off a future craze. Because duck fat is used in a number of different ways here, you might expect the doughnuts to bombard your senses, but they’re actually extremely light and delicate. The dough­—based on bomboloni, with duck fat subbing for butter—is soft as a baby’s bottom and a dream to work with. Tender shreds of duck confit, mixed with a dab of sour cherry compote for sweetness, comprise the filling. Finally, the doughnuts are fried in duck fat, which bestows a crispness and an extra hint of gamy savor. Fabulous."

Duck Fat Doughnuts
1 teaspoon active dry yeast
Scant 1/2 cup warm whole milk (105-115°F)
1 1/2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
About 4 cups rendered duck fat, divided
2 tablespoons sugar
1/2 teaspoon salt
1 confit duck leg
2 tablespoons sour cherry or red currant preserves plus additional for serving

Equipment needed: a stand mixer fitted with paddle attachment; a deep-fat thermometer

Read the full post at Gourmet.com for the preparation instructions and tasty photo of the finished product: http://www.gourmet.com/recipes/2000s/2009/08/savory-duck-fat-doughnuts