Foie Gras Powdered Sugar

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

1. 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.
2. Preheat the oven to 250 degrees.
3. 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.
4. 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.