Responsible Restaurateur Post 1: Duck Fat Brioche
Here at Lochiel House our head chef Graham Neilson is passionate about our environment. We try to grow as much of our own produce as possible, as well as always reducing any waste. Graham loves using as much of our produce as possible in his cooking. So we thought we'd share some of our favourite recipes with you so you can do the same.
Fat is one of the tastiest parts of an animal you can use it instead of oil, one of our favourites is using duck fat to roast potatoes in at Christmas – delicious!
Here’s a recipe for Duck Fat Brioche: makes 2 loaves
50ml warm water
20g fresh yeast
40g caster sugar
500g strong white flour
5 eggs, whisked and strained through a sieve
300g Duck fat softened and diced
& little milk for brushing
Put the warm water in a small bowl and mix in the yeast and sugar until dissolved. Leave for 2-3 minutes, until frothy. Place the flour in an electric mixer and add the yeast mix. Slowly pour in the eggs, and beat for 2 minutes on a low speed, adding the salt with the eggs. Add the fat bit by bit, waiting until each piece has been incorporated before adding the next.
Divide the mixture in half. Butter 2 loaf tins and line the bases with baking parchment. Put the dough in the tins, cover with a damp cloth and leave to prove at fairly warm room temperature 26˚C for 45 -60min until it doubles in size.
Lightly brush the top of the loaves with a little milk and place in an oven preheated at 180˚C. Bake for 45 minutes until the brioche is golden and sounds hollow when tapped underneath. Leave to cool in the tins for 5 minutes and then turn out on to a wire rack and leave to cool completely. You could keep one loaf in the freezer if it is to be used for toasting, just wrap it thoroughly.