duck fat pastry dough
Prep time: 
Total time: 
Serves: 2 crusts
 
Ingredients
  • 2 c all purpose flour
  • ½ c white whole wheat flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 10 tbsp cold, unsalted butter, cut into ½ inch pieces*
  • 6 tablespoons cold, rendered duck fat (can be found at Marx Foods)
  • ½ c cold water
  • ¼ c apple cider vinegar
  • Ice cubes
Instructions
  1. Whisk together flours, sugar, and salt. Combine apple cider vinegar and water in a small bowl and add a couple of ice cubes. Add butter pieces to flour mixture, toss to coat with flour. Add duck fat. Using a pastry blender (preferably with blades), cut butter and duck fat into flour mixture until butter pieces are mostly pea-sized, a few larger pieces is fine. Add a ¼ c water/vinegar mixture and stir with a spatula, adding more by the tablespoon until dough comes together, with some dry bits left. Using your fingers, bring all the dough together, sprinkling with more water if needed. Divide the dough in half, wrap tightly in plastic wrap and chill for a minimum of 2 hours, preferably overnight. Dough can be made up to 3 days in advance.
Notes
* if you aren't using duck fat, increase butter to ½ lb, or 2 sticks
Recipe by oh honey bakes at https://ohhoneybakes.com/marx-foods-italian-sausage-gruyere-galette-duck-fat-crust/