Duck fat biscuits with cracklings from Fat: An Appreciation of a Misunderstood Ingredient (page 141) by Jennifer McLagan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck rillettes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Goose or chicken fat can be substituted for the duck fat.

  • Franci on March 15, 2012

    Used duck crackling from 2 confitted legs and goose fat I had in the freezer and as herb, thyme. I really liked it but after they cool down they loose a lot, like any other biscuits/scones

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.