Duck Fat Yorkshire Pudding

Looking for the perfect bread to go with roasted meats and sauces? Well, look no further than these delicious duck fat Yorkshire puddings.

They are good enough to stand alone with just a drizzle of beef or venison gravy. But the magic happens when you nestle a juicy hunk of roasted meat inside the bread and swipe up your favorite sauce before taking a bite. If you can’t get your hands on any duck fat, beef drippings, or rendered pork fat, these make great alternatives. If you want a more classic pudding, you can leave out the cheese; it’s totally optional.

These puddings are the perfect accompaniment to many of my venison recipes. My top three are smoked venison shoulder roast, rack of venison, and slow cooker venison neck roast.

Large Yorkshire Pudding

If you prefer a large Yorkshire pudding instead of individual ones, you can use this same batter and method. The same rules apply: hot fat, hot pan, and no opening the oven door. Depending on the size of the pan you use, you may need to double the recipe.

1. Choose your baking vessel. You can use a deep baking dish (about 9×13 inches or similar size) or a cast-iron pan or pot.
2. Add ¼–⅓ cup duck fat or drippings to the pan and place it in the preheated 425°F oven until the fat is very hot and just starting to smoke.
3. Carefully pour the rested batter into the hot pan in one even layer.
4. Bake on the center rack for about 25–30 minutes, or until the pudding is well-risen, puffed around the edges, and deeply golden.
5. Cut into portions and serve with roast beef, duck, goose, pork, or any rich pan gravy.

Tips for Maximum Rise

A few small details make a big difference in how well Yorkshire puddings rise:

• Sift the flour
  Sifting the flour before making the batter helps avoid lumps and gives a smoother, lighter mix.
• Strain the batter
  Running the batter through a fine-mesh strainer knocks out any stubborn lumps and incorporates a bit more air, which supports an even rise.
• Use very hot fat and pan
  The fat should be shimmering and just starting to smoke before you pour in the batter. This instant heat helps the batter puff dramatically on contact.
• Salt timing (optional tweak)
  The recipe works as written with salt added before the rest. For even more lift, you can hold back the salt and whisk it into the batter right before you pour into the hot pan.
• Don’t open the oven door
  Opening the door during the first 20–25 minutes can cause the puddings to collapse before they’ve set.

Consider Serving these with

• Smoked Duck breast
• Venison Gravy
• Wild Boar Roast

Lastly, if you make this Yorkshire pudding recipe, please leave a review if you have a few minutes. If you have any cooking questions or want to share your latest wild duck creations, give me a shout on Instagram @larry__white.

Duck Fat Yorkshire Pudding

Author: Larry White

Crispy, tall duck fat Yorkshire puddings with optional cheddar and fresh herbs. Perfect for holiday dinners and Sunday lunch.

5 from 1 vote

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Course bread

Prep Time30 minutes mins

Cook Time30 minutes mins

Servings: 12 Puddings

Equipment

• Popover Pan

Ingredients 

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• ▢ 4 eggs
• ▢ 200 ml whole milk (about 7 fluid ounces)
• ▢ 200 grams all-purpose flour (about 1⅔ cups, sifted)
• ▢ ½ teaspoon coarse salt
• ▢ 1/2 cup ounces finely shredded cheddar cheese (optional)
• ▢ ½ cup duck fat (beef drippings, rendered goose fat, or rendered pork fat also work)

Instructions

Preheat the oven

• Pre-heat your oven to 425°F (220°C).

Make the batter base

• Sift the flour into a large bowl.
• Slowly add the milk while whisking and mix until smooth with no visible lumps.
• Add the eggs to the bowl and whisk again until the batter is smooth and well combined.

Strain for extra rise

• For a better chance of achieving the ultimate rise and a smooth texture, strain the batter through a fine-mesh strainer into a clean bowl or large measuring jug.

Season and Add Cheese

• Add the salt and stir to combine.
• If using, stir in the finely shredded cheddar cheese and the minced fresh thyme and/or rosemary.

Rest the batter

• Pour the batter into a large measuring cup for easy pouring.
• Let the mixture sit at room temperature for 30 minutes while you heat the fat.

Heat the fat in the pan

• Place your Yorkshire pudding tins, popover pans, or muffin tins on top of a baking sheet in case of overflow.
• Add about 2 teaspoons of duck fat (or other drippings) to each muffin or popover well.
• Place the pan in the preheated oven for 15–20 minutes, or until the fat is very hot and just starting to smoke.

Pour the batter into hot fat

• Carefully remove the pans from the oven. Working quickly, pour enough batter into each well until it is about ¼ inch from the rim.

Bake until tall and golden

• Place the pans back into the oven on the center rack and bake for 25 to 30 minutes.
• Do not open the oven door during baking.
• The Yorkshire puddings are done when they are tall, deeply golden brown, and have firm, crisp tops.

Serve immediately

• Serve hot, with roast meats and gravy, or use them as edible “cups” for leftover meat and sauce.

NOTES

For maximum rise: Sift the flour before mixing, then strain the finished batter through a fine-mesh strainer to remove any lumps. Make sure the fat and pan are smoking hot before you pour, and avoid opening the oven door while baking.

• Fat options: Duck fat gives the best flavor, but you can use an equal amount of hot beef drippings, goose fat, or rendered pork fat for the same crisp, savory Yorkshire pudding texture.

• Cheese (optional): For cheesy Yorkshire puddings, fold in finely shredded cheddar after straining the batter and before the rest. For a more traditional Yorkshire pudding, simply leave the cheese out.

• Fresh herbs (optional): Minced fresh thyme, rosemary, or chives are a great addition. Stir them into the batter after straining for a subtle, savory herb flavor that pairs well with roasted meats and gravy.

• Large Yorkshire pudding: To make one large Yorkshire pudding instead of individual ones, heat the duck fat or drippings in a metal roasting pan, pour in the rested batter in a thin, even layer, and bake at 425°F until puffed, deeply golden, and crisp around the edges.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!