Makes: enough to season one bag of microwave popcorn, amply
Total kitchen time: 15 minutes

Shopping list:

• 40g rendered duck fat
• 25g tapioca maltodextrin
• 1.5g cornstarch
• 5g sea salt, or ultrafine salt
• 1 bag microwaveable popcorn – unsalted
• neutral oil in a spritzer, or 1 tsp. extra rendered duck fat

1. Heat 40g duck fat in a skillet until it is completely liquid.  Transfer to a medium bowl.
2. Add 20g of the tapioca maltodextrin (reserving 5g) and stir to combine with a fork.  Add the cornstarch and continue stirring.  The cornstarch will help prevent clumping.  The mixture should turn to a very light powder.  If it is still a thick paste, add the remaining 5g of maltodextrin and continue stirring.
3. If using sea salt, add 5g to a clean coffee grinder.  Grind 30 seconds, or until the salt is very finely ground.  Set aside.
4. Pop the popcorn, following the directions on your microwave and transfer to a large bowl.  If using an oil-free popcorn, spritz the popcorn with just enough oil to make it slightly sticky.  If you don’t have a spritzer, drizzle over 1 tsp. of melted duck fat to barely moisten the popcorn.
5. Add the duck fat powder and toss to coat.  Add half the finely ground salt, then adjust the rest to taste.

This technique works best when powdering pure fats like duck fat or olive oil.  For powdering other fatty substances like cheeses, you will need to increase your ratio of maltodextrin and combine with the other ingredients in a blender.  It will turn into a thick, sticky goop, which you can spread thinly onto parchment and dehydrate in a low oven for a few hours.  When it’s brittle, drop it into a clean coffee grinder and pulse until you’ve got powder!  For an example, see the powdered cheese I made for my Most Pretentious Mac & Cheese Ever.

Makes: 8 zen bowls
Total kitchen time: about 6 hours, depending…

Shopping list:

• 8 cups duck consommé, prepared
• 4 russet potatoes, fat and round
• 1 tbsp. rendered duck fat
• 8 laser-cut nori designs of a Japanese maze

Special equipment: laser cutter, 2” biscuit cutter, vacuum sealing machine, sous vide heating immersion circulator

1. Slice the potatoes into 1” thick discs.  Using the discs that are at least 2” in diameter, cut out 8 rounds with the 2” biscuit cutter. 
2. Place the potato circles in a vacuum bag and add rendered duck fat.  Vacuum seal.
3. Cook potatoes in an 85C water bath for 1 hour. 
4. To serve, place a potato slice in the bottom of a large bowl.  Blot the top of the potato with a paper towel to dry the surface.  Add 1bout 1 cup of consommé to the bowl.  Top with a piece of nori.

If you don’t have access to a laser cutter (a travesty!) you can try cutting shapes using a very sharp hobby knife.