Duck Fat Popcorn with Truffle & Parmesan
Yield
6 SERVINGS
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
- Malden sea salt, to taste
Recipe notes
This popcorn recipe made in a pot on the stove top is extra delicious because of black truffle butter and duck fat. Perfect for parties, or movie night.
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.
