Duck Fat Popcorn with Foie Gras Butter and Winter Truffle Salt | James Beard Foundation
Get popping with this ultra-luxe recipe featuring corn kernels that are first fried in duck fat, then tossed with grated truffles, salt, and decadent foie gras butter.
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Cooking tools:
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Ingredients
- 1 ounce fresh foie gras, diced
- 2 ounces room temperature unsalted butter, cut into cubes
- 1 tablespoon finely grated black truffles, approximately 1 small truffle
- 1 tablespoon flaked sea salt, such as Maldon
- 1/2 cup duck fat
- 1/2 cup popcorn kernels
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