Roast duck is a favourite with both of my sons, and I can never bring myself to throw out the leftover fat, especially when it retails for $10 a jar at the supermarket.
Yesterday I tried incorporating it into crispy bread sticks. I was pretty chuffed at how well they turned out on the first attempt…
- 500g bread flour
- 130g duck fat
- 200g water
- 10g dried yeast
- 7g salt
- rosemary salt, or flaky sea salt, for dusting
1. In a large mixing bowl, stir together the flour, yeast and salt. Add the water and duck fat and squelch together with a clean hand to form a fairly stiff dough. Cover the bowl and allow to rest for half an hour.
2. Uncover the bowl, and give the dough a brief knead in the bowl to form a smooth dough. Cover the bowl again, and allow to prove until at least double in size – the large amount of fat will slow the proving process down somewhat.
3. Preheat oven to maximum and line a couple of baking trays with parchment paper. Turn the proved dough out onto a lightly oiled surface and fold a few times. Cut the dough into small pieces and roll each one out into a long, thin snake. Lay these out on the baking trays and sprinkle with a little rosemary salt (or other flavoured salt, or plain sea salt).
4. Reduce the oven temperature to 220C with fan, and bake the bread sticks for 15 – 20 minutes (depending on the thickness of your dough), rotating the trays halfway through to ensure even baking.
Big Boy and Small Man loved these, and made short work of them when they came home. I managed to stash one away – it was the perfect dipper for my soft boiled egg this morning!