A rustic Irish classic with a rich twist, this Duck Fat Irish Soda Bread bakes up golden and tender with deep, buttery flavor in every slice. Perfect alongside soups, stews, or your St. Patrick’s Day spread. 🍀
Ingredients
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar (optional, for a slightly sweet loaf)
Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
In a large bowl, whisk together flour, baking soda, salt, and sugar (if using).
Drizzle in the melted duck fat and stir to coat the flour mixture. Pour in the buttermilk and stir just until a shaggy dough forms. Don’t overmix.
Turn the dough out onto a floured surface. Gently knead just until it holds together (about 5-6 turns). Form into a round loaf, about 2 inches high.
Place the loaf on the prepared baking surface. Using a sharp knife, cut a deep “X” across the top. This helps the bread bake evenly. Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
Let cool for at least 10-15 minutes before slicing. Best enjoyed warm with salted butter or a smear of jam.
Recipe Note
This simple soda bread gets a rich upgrade from Cornhusker Kitchen’s Duck Fat, making it an irresistible side for soups, stews, or your St. Patrick’s Day spread. Crispy on the outside, tender inside — and ready in under an hour!
