INGREDIENTS
½ cup popcorn kernels
3 Tbsp. duck fat, divided
2 Tbsp. unsalted butter
½ cup maple syrup
2 tsp. finely chopped fresh rosemary
½ tsp. sea salt
½ tsp. baking soda
1 Tbsp. orange zest
PREPARATION
• Preheat the oven to 250 degrees.
• Place the popcorn kernels and 2 tablespoons of the duck fat in a large pot over medium-high heat, and cover. Stir to coat the kernels with the fat.
• Once the kernels begin to pop, shake the pot frequently, until popping slows down to about 3-second intervals between pops.
• Remove from the heat and pour into a large bowl. Set aside.
• In a small saucepan, cook the remaining tablespoon of duck fat, butter and maple syrup over medium heat, stirring constantly until the mixture turns amber in color.
• Stir in the rosemary, sea salt and baking soda. Pour the mixture over the popped corn and toss to coat.
• Add orange zest to the bowl and toss again, then spread the popcorn onto a parchment-lined cookie sheet.
• Bake for about 45 minutes and allow to cool. Store in an airtight container for up to 3 days.
This article appears in October 2011.