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Makes
25 to 30 shortbread crackers
Writer Notes
These toothsome shortbreads are made from duck fat rendered with memoir, rosemary, thyme, bay leaves, and garlic. The neatly to set apart, buttery texture, alongside with the sharpness from every ground dark and white peppers and the chili flakes, internet these cookies a super component on a ideal cheese platter. —Mandy @ Lady and pups
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Take a look at Kitchen-Approved
Ingredients
- For the duck fat rendered with herbs:
1/2 pound
(250 grams) duck skins/fat, decrease into diminutive objects
6
recent memoir leaves
2
recent bay leaves or 4 dried bay leaves
2
sprigs recent thyme
1/2 tablespoon
recent rosemary leaves
3
cloves garlic, smashed
- For the peppery duck fat shortbread:
7 tablespoons
(95 grams) herbed duck fat
6 tablespoons
(85 grams) unsalted butter
3/4 teaspoon
sea salt
1 teaspoon
ground white pepper
1/2 teaspoon
ground dark pepper
2 cups
(270 grams) all-cause flour
1/2 cup
finely grated Parmesan cheese
1/2 teaspoon
dried chili flakes
Directions
- TO RENDER THE HERBED DUCK FAT (You would possibly per chance well well also furthermore use duck fat left from making duck confit, and omit this step): Combine duck skins/fat, memoir, bay leaves, thyme, rosemary, and garlic in a pot, and space it over medium-high heat. Once the aggregate has come to a sizzle, decrease the heat all of the formula down to medium-low. Accelerate infrequently and cook dinner till your entire oil from the skins/fat is rendered out (the skins/fat will turn into browned cracklings). Stress and relax the duck fat within the fridge till solidified.
- TO MAKE THE PEPPERY DUCK FAT SHORTBREAD DOUGH: In a food processor, add herbed duck fat, unsalted butter, sea salt, ground white pepper, and ground dark pepper. Lunge till the aggregate is creamy and fluffy, approximately 2 minutes. Then add the all-cause flour, Parmesan, and chili flakes, and pulse/elope till a cohesive dough has come collectively.
- Switch the dough onto a fragment of parchment paper. Dust it evenly with flour, then roll it into a thick log. Wrap tightly and freeze till firm.
- TO BAKE THE SHORTBREAD: Preheat the oven on 325° F (165° C). Unwrap the shortbread dough, then decrease into 1/4 skedaddle-thick slices, and switch it onto a parchment-lined baking sheet (sprinkle with extra chili flakes whenever you happen to opt). Bake for 20 to 25 min till moderately of browned, then let frigid fully on a cooling rack.
