FOIE GRAS LOLLIPOPS

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FOIE GRAS LOLLIPOPS image

Number Of Ingredients 5

1 lobe grade A foie gras (recommended: Hudson Valley)
2 tablespoons Calvados
Kosher salt
Ground black pepper
3 tablespoons chopped truffles, of choice

Steps:

  • 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.

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