Powdered Foie Gras

Matthew All Recipes, Foie Gras Recipes, Modern Cuisine Recipes Techniques Leave a Comment

Foie Gras Powder

Tapioca maltodextrin is a cutting edge modernist ingredient used to powder fats. Because foie gras is mostly fat, you can combine the two to make a light textured yet luxuriously rich powder.


INGREDIENTS

DIRECTIONS

1

In a saute pan over medium-low heat render the fat from the foie gras trimmings.
2

Strain the fat into a food processor.
3

Sift tapioca maltodextrin in to running food processor until it combines with the foie fat to form a light powder.
4

Season to taste.

Recipe by Jake Vorono


Browse More:

Foie Gras Recipes
Molecular Gastronomy Techniques