Pound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!
Duck/Magret is an exceptionally easy to adapt meat in such a case.
Here is another easy French recipe with another log name (it is becoming a habit! LOL):
Cake aux Magrets de Canard, Pruneaux et Noisettes
Duck Breast, Prunes & Hazlenuts Pound Cake!
INGREDIENTS: for 4 persons
-Flour: 150 g
-Baking powder: 3~4 g
-Sunflower Oil: 100 ml
-Unskimmed milk: 125 ml
-Gruyere/Emmental Cheese: 100 g (grated)
-Duck breast: 150 g
-Prunes (pitted): 80 g (roughly cut)
-Hazenuts (roughly broken): 30 g
-Salt: a pinch
-Pepper: 2 pinches
-Preheat oven to 6/180 degrees Celsius
-Cut the duck breast in small enough pieces with their skin on. dry fry them (no oil or fat needed) on both sides 3 minutes each.
-In a big bowl or processor, mix the eggs, flour, baking powder. . Mix well. Add sunflower oil and milk. Mix well. Add cheese. Mix again.
-Add the duck, prunse and hazlenuts.
Pour the lot into a buttered pound cake mold and bake for 45 minutes.
-You could use rabbit instead of duck.
-Let cool down completely before taking it out the mold.
Drink a sweet white wine with it!
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6 thoughts on “French Cuisine: Duck, Prunes & Hazlenuts Pound Cake”
duck cake? hmmm… very interesting. worth a go!
what about chicken? and does it have to be sunflower oil?we`ve got ducks in our yard back in my country so i can definitely cook this there but here? where in shizuoka do they sell duck meat?
Thank you so much for your message!
As any recipes, it is open to many variations.
Of course chicken can be used although the taste will be blander, unless you fry it with some more seasoning.
As for oil, use your favourite one!
Duck breast is sold frozen in any big supermarket (Shizutetsu, Kimisawa, Coop,…) and department stores in Shizuoka!
Duck in a pound cake?! That’s new to me. I’ve bookmarked this.
Good to hear I have intrigued you!