Duck Fat Popovers
Dress Up the Ordinary
Popovers are wonderful things, crusty and golden brown on the outside and moist and tender on the inside. They're especially delicious made with our Graisse de Canard Gold, which gives them a deep, rich flavor. Serve hot popovers for breakfast with butter and jam or honey, or serve them with meats and savory dishes, just as you would a dinner roll. They also make a great dessert with a scoop of ice cream and a drizzle of warm caramel or chocolate sauce.
2 cups all-purpose flour
1 teaspoon kosher salt
4 eggs, at room temperature
2 cups milk, at room temperature
3 tablespoons (1 1/2 ounces) Graisse de Canard Gold®, melted
2-3 tablespoons additional Graisse de Canard Gold® or vegetable oil for the pan
Preheat the oven to 450 degrees. In a large bowl, stir together the flour and salt until well mixed. In another bowl, whisk together the eggs, milk, and melted Graisse de Canard Gold® until well blended. Add the egg mixture to the flour mixture and stir until just combined. Let the batter stand at room temperature for 30 minutes to hydrate the flour.
While the batter is standing, preheat the oven to 450 degrees. Just before baking, put a 12-cup muffin tin (or popover pan) in the oven for about 5 minutes to get hot. When the batter has stood for 30 minutes, pull the pan out of the oven and brush each cup generously with addtional Graisse de Canard Gold® or vegetable oil. Ladle the batter into the cups, filliing each about 2/3 full.
Return the pan to the oven and bake the popovers for 10 minutes. Reduce the heat to 375 and bake for 20-30 minutes more, until the popovers are puffed and golden brown with crisp edges. Do not open the oven door during baking or the popovers may fall. Serve them hot from the oven.