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Duck Fat Pastry

For an extraordinary pie or tart crust, we use our Graisse de Canard Gold along with pure unsalted butter. The result is a rich, crisp pastry just right for any savory tart or pie--and maybe some sweet ones, too. We've heard tales of a baker in San Francisco who made some incredibly delicious and quite popular pecan pies with--you guessed it--a duck fat pastry crust.


One 9- to 10-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons chilled unsalted butter, diced
  • 4 tablespoons chilled Graisse de Canard Gold®
  • Up to 3 tablespoons cold water


  1. Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the the butter and pulse about 10 times, until the mixture looks like coarse meal. Add the Graisse de Canard Gold® and pulse until it is incorporated.  Scatter 2 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse until the dough clumps together.
  2. Turn the dough into a 9- or 10-inch tart or pie pan and press it into the bottom and sides of the pan with your fingertips.  Chill the crust for at least 30 minutes before baking.
  3. If you're not going to use the dough right away, turn it onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate or freeze it.  The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.
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Classic French Stocks and Sauces