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.

IDEAS YOU'LL LOVE

Pulled Sugar Lollipops

Recipe courtesy of Jacques Torres

Mardi Gras King Cake

Recipe courtesy of Sandra Lee

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Foie Gras

Foie Gras

Recipe courtesy of Kenneth Johnson

Foie Gras with Quince

Recipe courtesy of Martha Stewart

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Morel Foie Gras

Recipe courtesy of Artista

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking