Recipe courtesy of The Venetian Las Vegas
Foie Gras Lollipops
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- Level: Intermediate
- Total: 3 days 37 min
- Prep: 30 min
- Inactive: 3 days
- Cook: 7 min
- Yield: 10 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 205
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 296 mg
- Level: Intermediate
- Total: 3 days 37 min
- Prep: 30 min
- Inactive: 3 days
- Cook: 7 min
- Yield: 10 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 205
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 296 mg
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.
