Duck Fat Yorkshire Pudding

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

5 from 1 vote

Print Recipe Pin Recipe

Servings: Puddings

Prep Time: 30

Cook Time: 30

Course: bread,Side Dish

Cuisine: English

Equipment

Popover Pan

Ingredients

▢ 4 eggs
▢ 200 ml whole milk (about 7 fluid ounces)
▢ 200 grams all-purpose flour (about 1â…” 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

Rest the batter before baking. Let it sit at room temperature for 30 minutes, so it bakes up lighter and rises better.
Heat the fat until smoking. The pan and fat need to be very hot before the batter goes in, or the puddings will not rise the same way.
Work quickly when filling. Pour the batter into the hot wells right away, filling each to about 1/4 inch from the rim.
Do not open the oven. Leave the door closed while they bake, or they can collapse before they set.
Use cheddar only if wanted. Leave it out if you want a more traditional Yorkshire pudding. Fresh thyme, rosemary, or chives also work if you want a little more flavor.
Strain for a smoother batter. Running the batter through a fine-mesh strainer helps remove lumps and gives you a better shot at a clean, even rise.
Use other hot fats if needed. Beef drippings, goose fat, or rendered pork fat all work in place of duck fat

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Bread, Comfort food, Popover

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