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Duck Fat

Duck Fat

Chef: Shaun Hergatt, Juni
Instrument of Injury: Duck fat
When I was chef de cuisine at the Ritz Carlton in Sydney, I had a whole tray of hot, cooked duck in my arms. As I was walking through the kitchen with it, the executive sous chef spilled a bunch of duck fat, which I slipped on and got terribly burnt. I had a massive bubble on my right arm, but I still worked until 1 a.m. Then, I went straight into the emergency room, where they treated me for the burn until about 4 am. I went to work the next day, though, of course. The burn took a month and a half to completely heal, and I still have a massive scar.

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