I would make Foie Gras Torchon which is Foie Gras that has been cured like gravlax and then wrapped in a cheese cloth (hence the name) and cooked slowly in duck fat, confit.

I would end up with a 1/2 gallon of foie gras infused (normal) duck fat.

Decided to make french fries using it. It was the best fries I have ever had.

Nonetheless, I would never eat like that today.