Foie Gras Powdered Sugar

Foie Gras Powdered Sugar

Eva Zaccaria

Foie gras in your powdered sugar?! Do it at home!

6
Servings
65
Calories Per Serving
Deliver Ingredients

Ingredients

Foie Gras Powdered Sugar

  • 3 ounces foie gras
  • 1 1⁄4 cups lightly packed tapioca maltodextrin
  • 1⁄4 cup powdered sugar
  • Kosher salt

Directions

Foie Gras Powdered Sugar

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.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
2g
8%
Cholesterol
21mg
7%
Carbohydrate, by difference
1g
1%
Protein
2g
4%
Vitamin A, RAE
140µg
20%
Vitamin B-12
1µg
42%
Calcium, Ca
10mg
1%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Phosphorus, P
28mg
4%
Selenium, Se
6µg
11%
Sodium, Na
98mg
7%
Water
5g
0%

Foie Gras Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Foie Gras Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.