Foie Gras Powdered Sugar
Foie Gras Powdered Sugar
Foie gras in your powdered sugar?! Do it at home!
Servings
6
Ingredients
- 3 ounce foie gras
- 1 1⁄4 cups lightly packed tapioca maltodextrin
- 1 ⁄4 cup powdered sugar
- kosher salt
Directions
- Before you start making the foie gras powdered sugar, I have to emphasize one word: dry. It is very important that everything you use to make this is as dry as humanly possible. The slightest bit of liquid can ruin it.
- Preheat the oven to 250 degrees.
- The first thing you must do is render the fat out of the foie gras. Yes, there are a few solids besides fat in a lobe of foie gras. Place the foie gras in a shallow baking dish and cover it with foil. Bake until the foie has melted, 10 to 15 minutes. Skim off any solids and discard. This should leave you with approximately 2 tablespoons of rendered foie fat. Refrigerate the fat for at least 20 minutes before proceeding.
- Place the tapioca maltodextrin and the rendered fat in a dry food processor. Pulse until they combine into a powder. Place in a dry bowl and fold in the powdered sugar. Add a little salt to taste. Store in a dry container at room temperature for up to 1 week until ready to use.