Duck fat in pie crust?
Posted: Sat Nov 25, 2006 12:12 am
Robert J remarked:
Has anyone else ever done this?
Maybe it's because I don't really care for duck, but I am having a difficult time imagining the taste. Robert, did it impact the flavor profile, or just add complexity?
I also did something new with my pie crust this year. I usually use all butter (I don't really like using hydrogenated oils) but this time I substituted some (4 tbsp.) of the butter with duck fat. It was the flakiest and most flavorful crust I have ever made.
Has anyone else ever done this?
Maybe it's because I don't really care for duck, but I am having a difficult time imagining the taste. Robert, did it impact the flavor profile, or just add complexity?