Foie Gras Lollipops

  • Yield : 10 lollipops
  • Prep Time : 30m
  • Cook Time : 7m
  • Ready In : 37m
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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


Step 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.

Step 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.

Step 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.

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