Duck Fat Popcorn with Truffle & Parmesan
Yield
6
RECIPE Ingredients
- ½ cup high-quality popcorn kernels
- 3 tablespoons Duck Fat
- 2 tablespoons Black Truffle Flavored Oil
- 3 tablespoons Black Truffle Butter
- ½ cup Parmigiano-Reggiano cheese, grated super-fine
- Big pinch of dried Herbs de Provence
- Maldon sea salt, to taste
Recipe notes
Movie night goes glam with this indulgent popcorn, cooked on the stovetop. Popping the corn in duck fat adds a layer of umami and the black truffle butter imparts a luxe flavor. Fair warning: it's almost impossible to stop eating this popcorn. It is perfect for parties - serve it family-style in a large bowl, or go for the in-theatre experience and use individual paper cones. When we're feeling extra spicy we drizzle truffle hot sauce over the top. Heavenly!
RECIPE Preparation
- In a small saucepan over medium-low heat, melt truffle butter. Remove from heat, add the truffle flavored oil and set aside.
- Heat the duck fat and 1 popcorn kernel, over medium-high heat, in a large pot with a lid. As soon as the kernel pops, add the rest of the popcorn, cover the pot and shake over the heat—quickly moving the pot back and forth over the burner—until the popping stops.
- Pour half of the popcorn into a large mixing bowl, removing any unpopped kernels. Drizzle half of the butter-oil mixture and sprinkle half of the cheese and herbs over the popcorn, tossing to evenly distribute. Repeat with the rest of popcorn. Season to taste with Malden salt and serve immediately.
