Heat the Graisse de Canard Gold® in a 3-4 quart pan over medium heat. When it has melted, add the popcorn kernels, and shake the pan to spread the duck fat evenly and coat all the kernels. Cover the pan and cook, shaking frequently, until the popping begins to slow. Remove the pan from the heat and let it stand while the last few kernels pop.
When the popping has stopped, remove the lid from the pan and season the popcorn generously with salt and pepper. Sprinkle with smoked paprika, toss to distibute the seasonings, and serve hot.