Active Time

　　Prep time: 10 minutes

　　Total Time

　　Cook time: 50 minutes

　　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 I originally made this as a sort of stunt, but it's so good I've put it into the regular rotation.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.

　　

Ingredients

Makes 1 loaf cake; serves 4 to 6

　　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

　　

Step 1

Preheat the oven to 325°F. Grease a 9-inch loaf pan with butter.

　　

Step 2

Crack the duck eggs into a large bowl, add the sugar, and beat with a whisk until well combined and slightly frothy. Drizzle in the oil and duck fat while stirring the mixture. Once the fat is well incorporated into the mixture, sprinkle the rosemary on top.

　　

Step 3

In a second bowl, whisk together the flour, baking powder, and salt. Using the whisk, stir the flour into the egg-fat mixture until combined.

　　

Step 4

Pour the batter into the prepared pan and bake for 50 minutes. Stick a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If not, bake for another 10 minutes.

　　

Step 5

Let the cake cool in the pan on a cooling rack for 5 minutes, then turn it out onto the rack. Slice and eat warm or at room temperature.

　　Reprinted with permission from Duck, Duck, Goose: Recipes and Techniques for Cooking Duck and Geese, both Wild and Domesticated by Hank Shaw. Copyright © 2013 by Hank Shaw; photographs copyright © 2013 by Holly A. Heyser. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Hank Shaw is the author of the book Hunt, Gather, Cook and the blog Hunter Angler Gardener Cook, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel's Bizarre Foods and his work has appeared in Food & Wine, Organic Gardening, Field & Stream, and the Art of Eating, as well as hunting and conservation magazines such as Delta Waterfowl, California Waterfowl Magazine, and Pheasants Forever. He lives in the Sacramento, California area. Learn more at www.honest-food.net.