Duck Egg Cake with Rosemary

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

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.

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.

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.

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 201

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.