Unsalted butter or duck fat for greasing
4 duck eggs
¾ cup sugar
3 Tablespoons olive oil
7 Tablespoons duck fat, melted
2 Tablespoons minced, fresh rosemary
1 ½ cups cake flour
1 Tablespoon baking powder
Healthy pinch of kosher salt
Preheat oven to 325 degrees. Grease 9 inch loaf pan. Crack the duck eggs into large bowl and add sugar. 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, sprinkle rosemary on top.
In a second bowl, whisk together flour, baking powder and salt. Using a whisk, stir in the dry mixture to the egg-fat mixture until combined.
Pour the batter into the greased pan and bake for 50 minutes. Put a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake another 10 minutes and re-test. When done, let it cook in pan on rack for five minutes, then turn out onto a rack to finish cooling. Once loaf is at room temperature, slice and eat.
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