Basically, I want to make a margarine out of duck fat with the same melting point as butter.
I don't think I'll be able to hydrogenate anything myself, but I was wondering if I could mix duck fat with shortening or any other higher melting point fat to get a result close to the melting point of butter.
I understand it's not 100% the same, but would that work? I know it's not the same as partially hydrogenated oils, but would the mixture of different oils with different melting points.
I understand a bit about hydrogenation and what makes a specific oil harden, I just don't know if two different oils can be combined together to get an oil with melting point somewhere inbetween.