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Posts tagged ‘duck fat cookies’

Ideas for Edible Holiday Gifts

Edible holiday gifts, made lovingly by hand, are often times the most appreciated. Not only a delightful gesture, rolling up your sleeves and getting messy in the kitchen can be a lot of fun. Plus, it’s a great way to check multiple people off of your gift list in one fell swoop. Here are our picks for delicious holiday gifts using our products.

biscochitos

1. Duckfat Biscochitos   

A traditional sugar cookie made with lard, biscochitos are a Christmas staple in the American Southwest. But the orange and fennel flavor reminds us more of Southwest France. So we had to create a version that uses our duckfat, bien sur! A duck-shaped cookie cutter gives a little extra D’Artagnan flair.

foiebutter

2. Foie Gras Butter   

This decadent treat will impress even the most die-hard foodies on your gift list. They don’t have to know how easy it is to make!

brittle

3. Pig Brittle 

Sweet, salty and smoky, this crunchy candy is generously studded with our applewood-smoked bacon and toasted pecans.  Just be warned – not only is Pig Brittle delicious, it’s addicting! Once your recipients taste it, it’ll be requested year after year.

garlic confit

4. Garlic Confit

A cooking staple in Gascon cooking, garlic confit is the gift that will keep on giving long after the holidays are over. Plump garlic cloves are gently cooked in duckfat until meltingly tender. Kept in the fridge, the confit will keep for up to a year (although it never lasts that long…). Cloves can be added to all kinds of recipes from sauces to braises to roasts.

rillettes

5. Rillettes

We are firm believers simple pleasures, our duck rillettes are made with duck, aromatic vegetables, herbs and little else. A small pot of this unctuous, meaty spread makes a wonderful gift, especially when paired with a crusty baguette!

Packaging

Of course an edible D’Artagnan gift should be presented with panache!

Rillettes, Foie Gras Butter and Garlic Confit should be packaged in non-reactive glass or ceramic jars that can be refrigerated, such as Weck Canning Jars or Le Creuset Mini Cocottes. We like tying gift tags on jars with festive red & white bakers string.

Pig Brittle and Duckfat Biscochitos can be left at room temp so the packaging possibilities are endless! Two of our favorite sites for packaging ideas and supplies are Cakegirls and Garnish. Check them out – both shops have a great selection and wonderful blogs full of creative ideas for packaging edibles.

Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos

Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies. Ariane’s father, Andre Daguin, made duck fat pepper biscuits in his chef days. He served them with chilled marinated peaches, the recipe of which is in his 1981 cookbook, Le Nouveau Cuisinier Gascon.

A holiday staple in the American Southwest, biscochitos are cookies made from lard and flavored with anise seed and orange zest. Since anise and orange are also common flavors in Southwest France, we thought we’d put our own spin on biscochitos by making them with duck fat. The cookies are delicious and quickly becoming a holiday favorite around the office. Give them a try!

Recipe after the jump…

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