Recipe courtesy of The Venetian Las Vegas
Episode: Vegas Premiere
Save Recipe Print
Foie Gras Lollipops
Total:
72 hr 37 min
Prep:
30 min
Inactive:
72 hr
Cook:
7 min
Yield:
10 lollipops
Level:
Intermediate
Total:
72 hr 37 min
Prep:
30 min
Inactive:
72 hr
Cook:
7 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras

Recipe courtesy of Kenneth Johnson

Morel Foie Gras

Recipe courtesy of Artista

Foie Gras with Quince

Recipe courtesy of Martha Stewart

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Foie Gras Tartines

Recipe courtesy of Laura Calder

Seared Foie Gras with Foie Gras Soup Dumplings

Recipe courtesy of Anita Lo

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.