Duck Fat Popovers

by Sara Moulton for Sara's Weeknight Meals.
This recipe comes from Sara's cookbook "Home Cooking 101," Oxmoor, March 2016.
Maple Leaf Farms is a past sponsor of Sara's Weeknight Meals.


Prep Time {16 min plus 1 day & 1 hr resting time}

Cook Time {34 min}

Serving Size {10 to 11 popovers}


4 large Eggs

2 cups Whole Milk

1/2 cup plus 3 Tbsp. Melted Maple Leaf Farms Duck Fat, divided

2 cups All-purpose Flour

1/2 tsp. Table Salt


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1. Whisk the eggs in a large bowl. Add the milk and 1/4 cup of the duck fat, and combine well. Add the flour and salt, and stir just until combined. Cover and chill overnight. The next day, remove the batter from the fridge and let it stand at room temperature for 1 hour.

2. Preheat the oven to 450 degrees F.

3. Pour 2 teaspoons of the remaining duck fat into each of 6 nonstick popover cups (or, if you don't have nonstick tins, grease each of 6 regular popover cups with 2 teaspoons duck fat), reserving the remaining duck fat for the leftover batter. Place the popovers on the lower third of the oven and preheat for 5 minutes.

4. Remove the pan from the oven; fill the tins three-fourths of the way and bake the popovers in the lower third of the oven with plenty of room above them for 14 minutes. Without opening the oven, reduce the heat to 350 F and bake for an additional 15 minutes.

5. Let the popovers stand in the tins for 5 minutes before serving. If desired, use the remaining batter and remaining fat to make 1 to 2 more popovers.

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