A question about duck fat... specifically about collecting and storing duck fat. I made a roasted duck that involved a two-step cooking method. First step braised the duck in water for a couple of hours. Next step removed the duck from the cooking liquid, and allowed both to chill. Next day the cooking liquid was defatted and the duck went back in the pan and was roasted with a glaze. It was delicious! But here's the question: It seemed criminal to discard the 3 CUPS of thick, white duck fat that solidified over the chilled cooking liquid. I gathered it up and popped it into the freezer. Will this be OK to use another time for cassoulet or something else? When I looked for instructions for collecting duck fat, they just melt the fat directly. My duck fat "cooked" in water for a couple of hours. Will that change it's use-ability? Should I have filtered it? My first time with a duck, so I'm a new-by here. Thoughts? Ideas?