Duck Fat Biscuits Recipe

Makes 20 biscuits

Rendered duck fat is available in specialty food stores and online from Williams-Sonoma, Sur La Table and If you don’t have duck fat, you can substitute with the same amount of chilled unsalted butter, cut into small pieces, and increase the buttermilk to 1 1/4 cups.


  • 3 cups all-purpose flour, preferably White Lily, plus more for rolling
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 cup cold duck fat (about 4 ounces)
  • 1 cup buttermilk


    Active time: 25 minutes Total time: 40 minutes

    Preheat oven to 425 degrees. In a large bowl, whisk together flour, baking powder, salt and baking soda. Add duck fat and, using a pastry cutter or two knives, cut fat into flour mixture until it resembles a coarse meal. Add buttermilk and gently stir until lightly blended.

    On a floured work surface, lightly knead dough until it just comes together. Roll dough out to a 1/2 inch-thick circle. Dip a 2 1/2 inch-round biscuit cutter in flour and cut out biscuits, dipping cutter in flour each time. Place biscuits on a large baking sheet. Reroll scraps and cut out additional biscuits. Bake until golden brown, about 15 minutes. Transfer to a rack to cool slightly; serve warm.

    Barbecue Sauce Recipe

    Makes 2 cups

  • 1 1/2 Tbsp. vegetable oil
  • 1 small onion, minced
  • 2 cups ketchup
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup unsulfured molasses
  • 2 Tbsp. cider vinegar
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. kosher salt


    Active time: 10 minutes Total time: 15 minutes

    In a medium saucepan, heat oil over medium low heat. Add onion and cook until softened, about 5 minutes. Add ketchup, brown sugar, molasses, vinegar, cayenne and salt. Bring to a simmer, stirring, and cook until sugar has dissolved and sauce is lightly thickened, about 5 minutes.

    Oven-Roasted Barbecue Pork Recipe

    Makes 6 servings

  • 2 Tbsp. tomato paste
  • 5 pounds boneless pork shoulder butt, trimmed and cut into 3 pieces
  • 1 Tbsp. kosher salt, divided
  • 2 tsp. smoked paprika
  • 2 tsp. ground cumin
  • 2 tsp. ground black pepper
  • 1 small onion, thinly sliced
  • 2 cups chicken stock
  • 2 cups Barbecue Sauce (see above recipe)
  • Pickle (for serving)


    Active time: 1 hour Total time: 4 hours 40 minutes

    Preheat oven to 425 degrees. Spread tomato paste over pork, then sprinkle with 2 tsp. salt, paprika, cumin and black pepper. Scatter onion in bottom of a large roasting pan and place pork on top, fat side up. Roast until browned, about 20 minutes. Add stock, cover pork with foil and reduce oven to 325 degrees. Continue roasting, turning once halfway through, until an instant read thermometer in the thickest part registers 185 degrees, about three hours. Let pork rest, covered, for 20 minutes.

    Uncover pork and skim fat from braising liquid. Place 1 piece of pork in a large skillet and tear into shreds, discarding excess fat. Repeat with remaining two pieces of pork. Season shredded pork with remaining 1 tsp. salt. Strain braising juices. Stir about 1 1/2 cups of juices into pork. To serve, reheat pork over moderate heat, stirring in 1 1/2 cups Barbecue Sauce. Serve with duck-fat biscuits, remaining 1/2 cup barbecue sauce and thinly sliced pickles.

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