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Beard House Recipe: Duck Fat Popcorn with Foie Gras Butter and Truffle Salt

Maggie Borden

March 22, 2016

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Photo by Philip Guerette

In the mood for a truly luxurious movie night? Desperate for a way to add glitz and glam to your dinner party? Look no further than this decadent duck fat popcorn from Aksel Theilkuhl of New York City's Uncle Jack’s Steakhouse. He coats the kernels in duck fat to fry, then tosses the finished product in grated truffles, salt, and a lavish foie gras butter. Theilkuhl served this unctuous hors d’oeuvre at his recent Beard House dinner exploring the cutting of edge of chophouse fare, but you’re only a few ingredients away from sumptuous snack thanks to his straightforward recipe. Get popping.

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Instagram and Twitter.