Duck Fat Yorkshire Pudding
Crispy, tall duck fat Yorkshire puddings with optional cheddar and fresh herbs. Perfect for holiday dinners and Sunday lunch.
Servings: 12 Puddings
Equipment
Ingredients
- 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.
• 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.
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