Foie Gras Lollipops

1. 1

   Slice the foie gras in 1/2-inch thick section crossways.

2. 2

   Lightly season with Calvados, salt and pepper.

3. 3

   Place in saute pan over medium heat until a light golden brown color develops.

4. 4

   Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.

5. 5

   Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap.

6. 6

   Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.

7. 7

   Remove from terrine by using a hot bath and cut into 1-inch squares.

8. 8

   Round off with hands, roll and lightly pack in truffles of choice.

9. 9

   Place on a lollipop stick and serve on a decorated platter.

10. 10

    Note: To save time you may purchase a pre-made terrine at any high end grocery store.

No additional tips available.