duck fat shortbreads
with orange & five spice
these are shortbreads made with duck fat
this idea has been kicking around in my head for a while, just waiting for me to get my hands on some duck fat (thanks angie!)
i tested them with both 100% duck fat and 50% duck fat 50% butter
crowd consensus was they preferred the subtler 50% duck fat version (as written below) but my personal favourite was the pure duck fat shortbread
they’re subtly savoury, not too sweet and super tender
yields ten
ingredients
30g butter, softened
30g duck fat
50g caster sugar
zest of one orange
10g cornstarch
70g plain flour
1.5 tsp five spice
optional: 40g candied peel
method
cream together the butter (30g) and duck fat (30g)
add in the caster sugar (50g), and orange zest (from one orange) and beat until light and fluffy
add the cornstarch (10g), flour (80g), five spice (1.5 tsp), and a good pinch of salt, and fold until just combined
optional: add the mixed peel (40g) and fold until just incorporated
plop the dough onto a sheet of baking paper and shape into a log
freeze until solid (at least 1 hour)
cut the dough log into 5mm thick slices and lay out on a baking tray
preheat the oven to 170°C
while the oven preheats, transfer the baking tray to the freezer to help the dough keep it’s shape during baking
bake for 10-15 minutes or until the shortbread is just golden brown at the edges
