Photo: Foie Gras Lollipops Recipe
Ingredients
- 1 lobe grade A foie gras (recommended: Hudson Valley)
- 2 tablespoons Calvados
- Kosher salt
- Ground black pepper
- 3 tablespoons chopped truffles, of choice
Directions
Slice the foie gras in 1/2-inch thick section crossways. Lightly season with Calvados, salt and pepper. Place in saute pan over medium heat until a light golden brown color develops. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.
Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.
Remove from terrine by using a hot bath and cut into 1-inch squares. Round off with hands, roll and lightly pack in truffles of choice. Place on a lollipop stick and serve on a decorated platter.
Note: To save time you may purchase a pre-made terrine at any high end grocery store.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By mail_11464427
Salt Lake City, UT
on May 04, 2009
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This delicious food certainly doesn't deserve to be the brunt of political attacks from misinformed animal rights proponents, especially considering the number of untruths repeated about this technique. Foie gras is NOT the result of mistreating ducks or causing "disease" in ducks. Ducks are not human and their livers react to gorging on grain totally differently than humans would. In ducks, the result is a natural fattening of the liver that enables them to make long flights south in the fall without eating. Ducks had been fattening their own livers by overeating for millennia before the Romans noticed the phenomenon and imitated it with domesticated ducks so they could have fatty liver year 'round. Anyone who has ever bothered to visit a modern duck farm that specializes in foie gras has realized that the ducks are not mistreated and actually take to the overfeeding with no apparent discomfort or fear. The simple non-hysterical truth is that the ducks' livers go back to normal size, with no discernible damage or disease, once the over-feeding stops. There are plenty of bad things going on in the world that we can be against. Fortunately, eating foie gras guilt-free isn't one of them.
By yelanchik
Brooklyn, NY
on March 09, 2009
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I just won a yearly tournament where a foie gras was the main dish. If you know how to work with this delicate liver, you never lose.
For those ?green, safe s.t, commi activists? who are voting for worldwide foie gras banning, I have only one thing to say: The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Lear from and trust the 4500 years of history. I do.
By elliemaejellybe...
Boston, MA
on December 09, 2008
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I don't really like foie gras but I order it in restaurants because it makes people think I'm sophisticated. It makes me feel like I'm better than the person sitting at the next table who's not ordering it. Foie gras is a pricy dish but not unaffordable so I can pretend to be rich. Honestly though, fatty liver is quite disgusting but I'd eat and do anything to make myself feel superior.
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