Peppery Duck Fat Cookies

November 24, 2014
1 Ratings
  • Makes 25 to 30 shortbread crackers
Author Notes

These savory shortbreads are made from duck fat rendered with sage, rosemary, thyme, bay leaves, and garlic. The rich, buttery texture, along with the sharpness from both ground black and white peppers and the chili flakes, make these cookies a great component on a perfect cheese platter. —Mandy @ Lady and pups

What You'll Need
  • For the duck fat rendered with herbs:
  • 1/2 pound (250 grams) duck skins/fats, cut into small pieces
  • 6 fresh sage leaves
  • 2 fresh bay leaves or 4 dried bay leaves
  • 2 sprigs fresh thyme
  • 1/2 tablespoon fresh 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 black pepper
  • 2 cups (270 grams) all-purpose flour
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon dried chili flakes
  1. TO RENDER THE HERBED DUCK FAT (You can also use duck fat left from making duck confit, and omit this step): Combine duck skins/fats, sage, bay leaves, thyme, rosemary, and garlic in a pot, and set it over medium-high heat. Once the mixture has come to a sizzle, lower the heat down to medium-low. Stir occasionally and cook until all the oil from the skins/fats is rendered out (the skins/fats will become browned cracklings). Strain and chill the duck fat in the fridge until solidified.
  2. 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 black pepper. Run until the mixture is creamy and fluffy, approximately 2 minutes. Then add the all-purpose flour, Parmesan, and chili flakes, and pulse/run until a cohesive dough has come together.
  3. Transfer the dough onto a piece of parchment paper. Dust it lightly with flour, then roll it into a thick log. Wrap tightly and freeze until firm.
  4. TO BAKE THE SHORTBREAD: Preheat the oven on 325° F (165° C). Unwrap the shortbread dough, then cut into 1/4 inch-thick slices, and transfer it onto a parchment-lined baking sheet (sprinkle with extra chili flakes if you'd like). Bake for 20 to 25 min until slightly browned, then let cool completely on a cooling rack.

See what other Food52ers are saying.

  • brucevilanch
  • coffeefoodwrite
  • Annie stader
    Annie stader
  • drollins

8 Reviews

brucevilanch December 10, 2014
these look great. I was just wondering if I use duck fat I've already rendered should I just melt it down and simmer it with the herbs for a bit?
Mandy @. December 10, 2014
Yes, definitely! It's important to fully flavour the fat before using. Just slow fry the herbs until they are crispy and strain.
coffeefoodwrite December 8, 2014
These look great! Can't wait to try!
Marta C. December 8, 2014
Due to the duck fat component; do these cookies need to stay refrigerated or can they survive a 2-3 day shipping time without refrigeration?
Mandy @. December 8, 2014
Marta: You mean after they're baked? These cookie are more "melty" and fragile than typical shortbreads, so they might crumble and break up during shipping. Otherwise, I think the duck fat doesn't really make a difference in expiration date.
Annie S. December 7, 2014
I was looking for something unusual to send out with Holiday packages and Wow! I am making the dough today and for once I have the " unusual" ingredient in the house (yay duck fat!). Thanks you just changed the energy of my sleepy Sunday morning.
drollins December 5, 2014
I am so excited by this recipe! I'm making it right now and will be freezing the dough and baking the cookies later next week. Can you please tell me - should I thaw the dough completely before cooking, or leave it semi-frozen? Thanks!
Mandy @. December 6, 2014
Drollins, you should keep the dough cold! So thaw them overnight in the fridge if you can.