Foie Gras Lollipops
- 1 lobe grade A foie gras (recommended: Hudson Valley)
- 2 tablespoons Calvados
- Kosher salt
- Ground black pepper
- 3 tablespoons chopped truffles, of choice
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.
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.
Recipe courtesy The Venetian Resort Hotel Casino
Recipe courtesy of Emeril Lagasse