Name: Duck Egg Cake with Rosemary
Cook time: Prep time: 10 minutes
Total time: Cook time: 50 minutes
Yield: Makes 1 loaf cake; serves 4 to 6
Ingredients: Unsalted butter or duck fat, for greasing; 4 duck eggs; 3/4 cup sugar; 3 tablespoons olive oil; 7 tablespoons duck fat, melted; 2 tablespoons minced fresh rosemary; 1 1/2 cups cake flour; 1 tablespoon baking powder; Healthy pinch of kosher salt

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Duck Egg Cake with RosemaryHolly A. Heyser

This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it's so good I've put it into the regular rotation.

If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory.

Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.

Recipe notes

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