Peking Duck Popcorn
Peking Duck Popcorn
Who doesn't love popcorn? And who knew you could up your popcorn game? You totally can, just add duck fat! Throw on your favourite movie and enjoy a great night!
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theingredients
¼ cup popcorn kernels
2 Tbsp grape seed oil or vegetable oil
1 Tbsp unsalted butter
3-4 Tbsp melted duck fat
2-3 thin slices of ginger
1 1/2 teaspoons white sugar
2 tsp 5 spice powder
Pinch of sea salt
themethod
- In a heavy bottom large pot or Dutch oven with a lid heat butter and grape seed/vegetable oil on medium heat- high until the butter is almost melted.
- Add popcorn kernels and place lid on top, continuously “shake” pot back and forth while the popcorn is cooking , important tip is to keep the popcorn moving while it’s cooking, if you stop it will likely burn.
- You will know the popcorn is done when there is a 3 second period between pops. Remove from heat and wait one minute and then remove the lid!
- In a warm pot add the duck fat, ginger, and sugar. Place over low heat and melt, stirring to combine. Leave over low heat to allow the flavours to infuse. Remove the ginger slices and drizzle duck fat over popcorn. Season with the five spice powder and sea salt, toss popcorn and serve in your favorite bowl and enjoy.
chef spencer in action!