Recipe courtesy of The Venetian Las Vegas
Episode: Vegas Premiere
Foie Gras Lollipops
Total:
72 hr 37 min
Active:
30 min
Yield:
10 lollipops
Level:
Intermediate
Total:
72 hr 37 min
Active:
30 min
Yield:
10 lollipops
Level:
Intermediate

Ingredients

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.

Cook's Note

To save time you may purchase a pre-made terrine at any high end grocery store.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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