Duck Fat from Flour + Water the Secret Ingredient in Humphry Slocombe's Pecan Pies

M. Ladd
A little sweet, a little savory.
​Looking for last-minute host gifts, something that packs a big surprise? Seek no further than the duck-fat pecan pies at Humphry Slocombe (2790 Harrison at 24th St.). The handheld delights subtly fuse sweet and savory. They contain a mellow hint of duck fat, and aren't overly sweet the way traditional pecan pies are. Humphry's Jake Godby uses duck fat from nearby Flour + Water. "We tried to get the pies ready by Thanksgiving, but it didn't happen," Godby said. "The holidays..."

The $5 pie-lets are selling fast, and the ice cream store is so busy the phone might go unanswered. This blogger thinks they'd taste great paired with H.S.'s brown butter ice cream -- not that they need any accompaniment. The shop is open till 4 p.m. today.

Follow us on Twitter: @SFoodie
My Voice Nation Help
Sort: Newest | Oldest

Now Trending

From the Vault


©2014 SF Weekly, LP, All rights reserved.