While almost everyone's heard of mincemeat pie, few people actually consume it regularly or even annually. I've crossed paths with various forms of it on more than one occasion, but these encounters were far from memorable. This week, I delved into the world of mince pies, hoping to finally get a taste of what has kept them relevant for so many years. This pie, though, enriched with bacon and bacon fat, is not the traditional mincemeat born in 13th century England.
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If this sounds like something up your alley, you can look forward to what may be the richest caramel you will ever eat. Besides adding complex flavor, the duck fat lets the caramel linger on the tongue long after the ice cream is gone. Soy sauce works surprisingly well with caramel, drawing out its buttery qualities.