What Do You Get if You Make Lardy Cake With Duck Fat?

I had a load of duck fat left over from Christmas dinner - and I wondered what it would be like if I made lardy cake, but using the duck fat in place of lard... Join the Atomic Shrimp official Discord server for FREE early access to videos! -   / discord   Atomic Shrimp subreddit:   / atomicshrimp   Timestamps: 0:00 Intro 0:29 Dough 2:20 Filling 3:01 What is lardy cake? 5:02 Assembly 10:10 Baking 10:28 Glaze and topping 13:05 Finishing 16:18 Tasting and thoughts Recipe notes: Bread dough ingredients: 25g fat 500g flour 300ml water 5g Yeast (fast action/instant or your own preference) 1 teaspoon mixed spice 1 teaspoon sugar ½ teaspoon salt Filling ingredients: 125g fat (a little of this will be used to grease the tin) 125g fruit (sultanas or raisins) 125g sugar (brown or white or mixed) Topping ingredients: 1 orange (zest and some of the juice) 3 tablespoons icing sugar 1 tablespoon demerera sugar (optional) finely crushed crispy rendered duck skin Additional: sugar to dust the tin Make the bread dough, knead until stretchy, then prove in a warm place until doubled in volume Grease the inside of a deep, 8 inch tin & sprinkle a little sugar onto the greased surface Knock back the dough & roll out to about 3x the length of the tin Cover the dough with filling ingredients, fold x2 to enclose them Fold again in half Roll to fit tin, place in the tin and cut into portions by pressing down with a spatula Bake 180C fan 35 minutes Make the glaze from a couple of tablespoons of orange juice, the finely-chopped zest, and three tablespoons of icing sugar. Brush the top of the bread with orange juice immediately after removing from the oven Cool for 5 minutes, turn out upside down (BE CAREFUL - hot fat and sugar) Glaze the now-uppermost side with the orange/sugar/zest glaze and add duck scratchings & sugar