Duck Fat Pastry Crust
Ingredients
4 ¼ Tbsp (85g) Luv-a-Duck Duck Fat
2 ¼ cups plain flour
4 ¼ Tbsp (85g) chilled butter, chopped
2 egg yolks
3-4 Tbsp iced water
Products used
Method
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Place the flour, butter and duck fat in the bowl of a food processor and process until it resembles fine breadcrumbs. Duck fat and butter must be chilled to ensure a good result. Add the egg yolk and water then process until dough just starts to form. Do not over process as this will make pastry tough.
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Remove dough from processor and lightly knead till smooth on a floured surface. Cover with plastic wrap and place in the fridge to rest for 30 minutes.
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Preheat the oven to 160°C. Roll out the pastry on a lightly floured surface and then carefully press it into a 9-inch pie tin. Use a sharp knife to trim the excess. Line the pastry with baking paper and fill with baking weights or rice. Bake in the oven for 20 mins.
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Pour your choice of filling mixture into the pastry and then bake in the oven for 50 mins or until it doesn’t jiggle in the middle,
- Allow to cool completely (2hrs) before serving.
Use Duck Fat Pastry Crust to create Pecan Pie
Recipe by Shelley Judge