Roast Duck

Different people are good at different things; in the culinary word, Chinese are better than everybody else in roasting duck.  To everyone else roasting duck is the one of the highest test of a cook's skill.  To Chinese, particularly Cantonese, it is just like fast food.  The way Chinese roast duck is done requires special equipment, not easily replicated at home.  The trick of crisping the skin is still the same--first boiling the outside of the duck in water for a few minutes and then dry it thoroughly by hanging it for a few hours. I like then to roast it in a 350℉ for a couple of hours, bast with the fat in the pan a few times.  The result is crispy skin with all the fat melted away, the meat is full cook, moist and tender.  A sort of half Chinese, half European method that works very well at home.  Now I have a lot of duck fat and I really want to eat it but someone in my head keep saying don't... what to do? what to do?