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DUCK FAT.. “La Délicate”
In cooking, all it takes are a few simple ingredients to create comfort food that you can enjoy yourself, as a family, or even as a shared activity with the kids. These blinis offer a mellow moment and are a lovely soft treat to serve as an appetiser, a starter, etc. They are also delicious filled with meat, especially duck. A nice change from the usual accompaniments. The hint of Sublim’ “La Délicate” duck fat makes these blinis so soft that each one feels like a little hug.
Preparation : 3 Hours (including proving time)
Baking : 15 min
20 blinis
200 g flour
50 g rye flour or buckwheat flour
25 cl milk
30 g “La Délicate” duck fat + a little extra for frying
12 to 15 g fresh yeast
5 g salt
7 g sugar = 1 teaspoon
3 egg yolks
3 egg whites
250 g corn
100 g raisins


1 mixing bowl
1 whisk
1 frying pan


In a large mixing bowl, dissolve the yeast in lukewarm (35 °C to 40 °C) milk, then add the sugar, both types of flour and mix together.
Cover and leave to rise at room temperature for 1 hour.
Next, add the egg yolks, salt, and Sublim’ “La Délicate” duck fat. Mix together, cover and leave to prove again for 45 mins to 1 hour, depending on the room temperature.
The mixture will double in volume.
Now, whisk the egg whites to soft peaks.
Add the raisins and drained corn to the batter, fold in the egg whites and mix well to incorporate into the batter.
Heat a little Sublim’ “La Délicate” duck fat in a frying pan over a medium heat then add a small heap of batter. Once bubbles appear in the batter, flip the blini over and cook on the other side for about 1 minute. Serve the blinis.

Tips: You can just use the wheat flour if you prefer.
If not for immediate consumption, cool the blinis on a wire rack, then wrap and store in the refrigerator. Re-heat: in the microwave, toaster or toast in the oven.
You can substitute 4 to 5 g of dried yeast if you cannot find any fresh yeast.

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