What happens when you turn a photographer who loves chocolate and a writer with a new fondness for duck fat loose in a Gascon kitchen? You get this:
First day after Camp Confit at Kitchen at Camont and Kate had an appointment. Erika and I thought we’d ride one of the old bikes in the barn along the canal but couldn’t get two bikes to work. We ate lunch instead — mache salad with poached eggs (from the chicken coop of course!), toasted bread and chevre. We leashed up Bacon and set out for the village up the canal. Walking a 130 pound dog who likes to chase bicycles and cars took both of us.
After a this three hour ramble past farms (we saw baby lambs!) and fields we were ready for a pick-me-up when we got back to Camont.
Kate picked up chocolate chips at the farm supply store a few days ago so we started with that. Throw in some flours, oatmeal, fresh eggs and sugar and of course duck fat, and voila! Cookies!
Actually, the batter was not at all appetizing. But we figured it could go out to the chickens if they were awful and baked them up. (Erika’s good tip: bake with duck fat and you’ll never eat up all the dough!)
Erika and Dana’s Double Chocolate Ducky Cookies
3/4 cup sugar
1 tbsp vanilla
1/2 cup spelt flour
1 cup buckwheat
1/4 cup unsweet cocoa
1 cup old-fashioned oats
1/3 cup duck fat, room temperature
1/4 tsp freshly grated nutmeg
1 tsp salt
3/4 cup chocolate chips
Mix eggs, sugar and vanilla in a bowl.
In another bowl mix flours, cocoa, baking soda, nutmeg, salt and oatmeal. Stir in duck fat.
Mix the two bowls and stir in chocolate chips.
Bake at 300 degrees for about 20 minutes until puffy and browned.
(if you don’t have and can’t get duck fat you could use butter)