Recipe courtesy of The Venetian Las Vegas

Foie Gras Lollipops

  • Level: Intermediate
  • Total: 72 hr 37 min
  • Prep: 30 min
  • Inactive: 72 hr
  • Cook: 7 min
  • Yield: 10 lollipops
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1 lobe grade A foie gras (recommended: Hudson Valley)

2 tablespoons Calvados

Kosher salt

Ground black pepper

3 tablespoons chopped truffles, of choice


  1. 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.
  2. 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.
  3. 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.

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