Foie Gras Lollipops

Total Time:
72 hr 37 min
Prep:
30 min
Inactive:
72 hr
Cook:
7 min

Yield:
10 lollipops
Level:
Intermediate

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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