1. Combine all the dry ingredients and mix well.
2. Melt the duck fat and pour it slowly into the dry ingredients, until a soft dough is obtained.
3. Shape into balls and flatten with the palm of your hand  or roll out 3cm thick and cut out shapes with a cookie cutter.
4. Place on a baking tray and bake 200C until lightly brown in colour.
5. When cool they can be kept in an air tight container.

Recipe courtesy of Chef John Maurice