Foie Gras Lollipops Recipes
FOIE GRAS LOLLIPOPS
Provided by Food Network
Categories appetizer
Time P3DT37m
Yield 10 lollipops
Number Of Ingredients 5
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.
FOIE GRAS LOLLIPOPS
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 24 to 26 croquettes
Number Of Ingredients 16
Steps:
- To make the caramelized onions: To a pan over medium-low heat, add the onions and olive oil and cook slowly until caramelized, about 40 minutes. Add the maple syrup, mix and remove from the heat.
- To make the potatoes: Boil the potatoes in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the potatoes through a ricer, or mash them by hand. Set aside.
- To make the cherry glaze: Heat a pot over medium heat, and add the cherries, vanilla bean and port. Simmer over medium-low heat until saucy, 10 to 15 minutes.
- To make the croquettes: In a deep pot, heat the duck fat to 375 degrees F. In a bowl, mix the potatoes, butter, egg yolks, foie gras, caramelized onions, fleur de sel and pepper. Roll the mixture into balls (about the size of a golf ball), dip in the beaten egg and coat with panko. Fry the croquettes until golden, about 1 minute.
- Stab each croquette with a stick, dip in the cherry glaze and serve.
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