What to do with duck fat?

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I received a pint jar of pastured duck fat in the mail today. I'm really excited to try it out, but I'm not quite sure how to use it. I've had duck fat roasted potatoes before, so I know that's a possibility, but I'd to try something new as well. I read that it's good used as the fat in a pie pastry -- has anyone tried this? Does it only work with savory pies, or would it be good in fruit pies as well? How would you use this?