Foie Gras Lollipops

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

1. Slice the foie gras in 1/2-inch thick section crossways.
2. Lightly season with Calvados, salt and pepper.
3. Place in saute pan over medium heat until a light golden brown color develops.
4. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.
5. Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap.
6. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.
7. Remove from terrine by using a hot bath and cut into 1-inch squares.
8. Round off with hands, roll and lightly pack in truffles of choice.
9. Place on a lollipop stick and serve on a decorated platter.
10. Note: To save time you may purchase a pre-made terrine at any high end grocery store.

gras, calvados, kosher salt, ground black pepper, truffles

Taken from www.foodnetwork.com/recipes/foie-gras-lollipops-recipe.html (may not work)