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!