DUCK FAT & CHEDDAR YORKSHIRE PUDDINGS
Looking for the perfect bread to go with roasted meats, savory gravies and sauces? Well look no further than these delicious duck fat and cheddar Yorkshire puddings. They are good enough to stand alone on their own with just a drizzle of gravy. But the magic happens when you nestle a good size hunk of meat inside the hollow shell of the bread and swipe up your favorite sauce before taking a bite. If you can't get your hands on any duck fat, beef tallow or rendered pork fat make great alternatives.
Makes 12 Yorkshire Puddings
2 egg yolks
1 teaspoon kosher salt
1 1/4 cup whole milk
1 1/4 cup water
2 cups all purpose flour
4oz finely shredded cheddar cheese
2 tablespoon chopped fresh herbs (thyme, rosemary or chives)
4 tablespoons duck fat
2 six-well popover pans or 2 twelve-well muffins tins, or a large cast iron pan
Pre-heat your oven to 425 degrees.
Place your eggs, salt, milk and water into a blender. Pulse until they are well combined. Add the flour to the blender and pulse until it is well combined. Turn the blender on medium speed and blend for 10 seconds with the lid off to incorporate air. Add the shredded cheddar cheese and pulse a few times. (You can also use a hand mixer if you don't have a blender)
Let the mixture sit out at room temperature for 30 minutes to 1 hour.
Place your pans on top of a baking sheet. Add 1 teaspoon of duck fat to each popover-well. If using muffin tins, only add 1/2 teaspoon of fat to the wells. Place the pans in the preheated oven for 10 minutes or until very hot.
Carefully remove the pans from the oven. Pour enough batter into each well until it is 1/2 inch from the rims. Place the pans back into the oven and bake for 25 minutes. They should be golden brown, have firm tops and have risen by about 2 inches.