Foie Gras Lollipops Recipes

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FOIE GRAS LOLLIPOPS



Foie Gras Lollipops image

Provided by Food Network

Categories     appetizer

Time P3DT37m

Yield 10 lollipops

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.

FOIE GRAS LOLLIPOPS



Foie Gras Lollipops image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 24 to 26 croquettes

Number Of Ingredients 16

2 red onions, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
4 russet potatoes, peeled and cubed
Salt
1 pound Bing cherries, pitted and roughly chopped
1/2 vanilla bean
1/3 cup port
3 cups duck fat or canola oil
3 tablespoons unsalted butter, at room temperature
4 egg yolks
6 ounces foie gras torchon, diced into 1/2-inch cubes
1/2 teaspoon fleur de sel
Freshly cracked pepper
2 eggs, beaten
2 cups honey panko breadcrumbs

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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