Duck Fat Chicken Liver Madeleines
These are just STUPID good. They’re for the gluttonous, no doubt about it. A bit rich, yes, but these are one hell of a bite. Disclaimer, you’ll only find the recipe for the duck fat madeleines here, the other components can be subbed in or even found separately throughout my page.
Madeleine Recipe:
120g rendered melted duck fat (1/2 cup)
2 large eggs
70g sugar (1/3 cup)
120g AP Ffour (1/2 cup)
1/2 teaspoon baking powder
1/4 teaspoon mushroom powder
Good pinch cracked black pepper
Good pinch salt
Sift the flour into a bowl and add the sugar, mushroom powder, baking powder, pepper & salt. Mix together and add the eggs, just until incorporated, don’t over mix. Then add the duck fat and beat on high until we have nice thick ribbons of batter, about 5 minutes. When finished, cover with plastic and rest in the fridge for 30 minutes but no longer than 60. We want the batter chilled but the duck fat can’t be to solidified or wont rise properly, throwing off our texture.
Add to a piping bag and pipe into a greased madeleine pan, sprayed in duck fat or vegetable oil. I don’t like to flour my molds, for me I always get a weird residue of flour.
Pipe in a generous tablespoon into each mold of the pan and bake at 350 for 10 to12 minutes. They’re done when golden brown the “belly” is high.
Instead of confectioners sugar, we’re pairing these with chicken liver pate, pickled ramps, chives & Malden salt.