To make the Biscuits, whisk together the Pastry Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the very cold European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
Gradually add the cold Buttermilk, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 1 inch thickness. Cut out biscuits using a 2-3 inch cutter.
Place biscuits on an ungreased baking sheet and bake for 15-18 minutes, or until golden brown.
While biscuits are baking, prepare the Duck Confit. Gently remove the duck meat from the bones and shred it.
To make the Rosemary Gravy, melt the Duck Fat in a saucepan over medium heat.
Sprinkle the Flour over the melted fat and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the Duck Stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in the Rosemary and Black Pepper.
Split the warm biscuits in half and spoon the shredded Duck Confit and Rosemary Gravy generously over the bottom half of each biscuit. Top with the other half.
Serve immediately.
Ingredients
4
2 cups240 gPastry Flour
1 tbsp15 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1 tsp5 mLSalt
1 cup226 gEuropean-Style Butter-very cold, cut into cubes
3/4 cup177 mLButtermilk-cold
44Duck Confit Legs
2 tbsp30 mLDuck Fat
1/4 cup30 gAll-Purpose Flour
2 cups473 mLDuck Stock
1 tbsp15 mLFresh Rosemary-finely chopped
1/2 tsp2.5 mLBlack Pepper-freshly cracked
Equipment
Large Bowl
Pastry Blender
Baking Sheet
Saucepan
Whisk
Instructions
Preheat oven to 425°F (220°C).
To make the Biscuits, whisk together the Pastry Flour, Baking Powder, Baking Soda, and Salt in a large bowl.
Cut in the very cold European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
Gradually add the cold Buttermilk, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 1 inch thickness. Cut out biscuits using a 2-3 inch cutter.
Place biscuits on an ungreased baking sheet and bake for 15-18 minutes, or until golden brown.
While biscuits are baking, prepare the Duck Confit. Gently remove the duck meat from the bones and shred it.
To make the Rosemary Gravy, melt the Duck Fat in a saucepan over medium heat.
Sprinkle the Flour over the melted fat and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the Duck Stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in the Rosemary and Black Pepper.
Split the warm biscuits in half and spoon the shredded Duck Confit and Rosemary Gravy generously over the bottom half of each biscuit. Top with the other half.
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