Duck Fat Madeleine Recipe

Sift dry ingredients

Preheat oven to 375°F (190°C). Lightly grease Madeleine pan with a little duck fat. Sift together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt into a bowl; set aside.

Whisk eggs and sugar

In a large mixing bowl, whisk 3 large eggs with 2 tbs granulated sugar until mixture is pale, slightly thickened and a ribbon forms when the whisk is lifted, about 3–4 minutes by hand or 2 minutes with a hand mixer on medium speed.

Add milk and vanilla

Stir 2 tbs whole milk and 1 tsp vanilla extract (and 1 tsp citrus zest if using) into the egg-sugar mixture until combined.

Fold dry ingredients

Gently fold the sifted flour mixture into the wet mixture in two additions using a rubber spatula. Mix just until no dry streaks remain—avoid overmixing to keep Madeleines light.

Incorporate duck fat

Warm 6 tbs duck fat (if solid, melt gently until liquid but not hot). If using optional melted butter, add 1 tbs. Temper the batter by stirring a small spoonful of batter into the warm duck fat, then gradually fold the fat into the rest of the batter until fully incorporated and smooth. Cover and chill the batter in the refrigerator for 30–45 minutes (this helps create the classic hump).

Fill pan and bake

When ready to bake, place Madeleine pan on a baking sheet. Spoon or pipe batter into prepared molds, filling each about 3/4 full. Bake in the preheated 375°F (190°C) oven for 9–11 minutes, or until edges are golden and centers spring back. For a more pronounced hump, you can start at 425°F (220°C) for 2 minutes then reduce to 375°F (190°C) for the remaining time.

Unmold and cool

Remove pan from oven and let cool on a wire rack for 1 minute. Gently tap each shell to release and transfer to the wire rack to cool completely.

Dust and finish

Once cool, dust Madeleines lightly with 2 tbs confectioners' sugar. If desired, sprinkle a tiny pinch (about 1/4 tsp total over the batch) of flaky salt on a few for contrast. Serve at room temperature.