Duck Biscuits with Cilantro Jelly

[Shalmanese]

Duck Biscuits with Cilantro Jelly

Serves 6 as Dessert.

This is dessert 4 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4

• 
  

Biscuit

• 100 g Duck Fat
  
• 150 g Pastry Flour
  
• 50 fl oz Sugar
  
• 1/2 tsp Star Anise
  

Jelly

• 100 g Sugar
  
• 70 g Water
  
• 4 T Rice Wine Vinegar
  
• 1/4 pt Pectin
  
• 1 pkg Cilantro
  

To make the biscuits, first put the duck fat in the freezer. Mix the flour, sugar and star anise together and place in the freezer for an hour. Use a grater to grate in the duck fat and mix gently to coat. Add in a few tablespoons of cold water and mix until the dough comes together. Wrap it up in some plastic wrap and let it chill for an hour so the dough can absorb the moisture.

Roll out the dough and bake at 350F until the edges are golden. Cut the biscuits while they are still hot and let them cool to room temperature.

To make the jelly, combine the sugar, water & pectin in a measuring cup and let it cook in the microwave until boiling. Add in the rice wine vinegar, cook for a while longer and then test to see if it has jelled. If it has, bring it back to the boil and then add in about 1/2 a bunch of cilantro immediately after you've taken it off the heat. Let it cool to room temperature and then chill in the fridge overnight.

To serve, simply top each biscuit with a dab of cilantro jelly.

Keywords: Dessert, Expert, Duck, Brownies/Bars, Plated Dessert

( RG1852 )