Duck Fat Popcorn with Foie Gras Butter and Winter Truffle Salt

Aksel Theilkuhl

Uncle Jack's Steakhouse, Bayside, NY; and NYC

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.


  • 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


Make foie gras butter: in a preheated medium sauté pan, add the cubed foie gras and cook over high heat until it begins to caramelize and melt into a liquid form. Add the butter and allow to melt together with the foie gras. Remove the pan from the heat and keep in a warm place so that the foie gras butter remains liquid. 

Make the truffle salt: in a small mixing bowl, mix together the flaked sea salt and grated truffle until it’s evenly combined. Set aside. 

Make the popcorn: in heavy bottomed pot with lid, heat the duck fat over high heat. Add the popcorn kernels to the pan and cover with the lid. Shake the pan back and forth until the popcorn starts to pop. Continue to shake pan throughout popping to prevent burning.

Once the popcorn stops popping, turn off the heat and remove lid. Remove popcorn from pan and drizzle with foie gras butter and truffle salt and serve while still warm.


4 servings