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Duck Foie Gras lollipops, strawberries and crumble


Duck Foie Gras lollipops, strawberries and crumble


For the strawberry jelly and compote:

  • 200g strawberries
  • 30g sugar
  • 5g agar agar
  • A little pepper
  • A little balsamic vinegar

For the Foie Gras lollipops :

For the savoury crumble :

  • 50g butter
  • 50g almond powder
  • 50g flour
  • 2g salt
  • 5g sugar
  • 1 pinch of Espelette pepper
  • 5g chopped parsley


For the duck foie gras lollipops

  1. In a saucepan, cook the milk and egg yolk over a low heat until thickened
  2. Soften the gelatine leaves in cold water and add them to the pan. Whisk slowly
  3. Mix the Block of Duck Foie Gras with your preparation (milk, egg, gelatine)
  4. Fill the silicone moulds (diameter of about 4 cm), then put them in the freezer for 2 hours

For the savoury crumble

  1. In a bowl, mix the butter, parsley, flour, almond powder, salt, sugar and Espelette pepper. Mix gently
  2. Spread the crumble on a baking tray and bake for a few minutes at 180°C until golden brown

For the strawberry jelly and compote

  1. Cut the strawberries, put them in a bowl and add the sugar. Strain and heat in a pan over a low heat for 30 minutes
  2. Separate the juice from the strawberries. Heat the juice with the agar agar in the pan until you get a jelly
  3. Chop the strawberries previously set aside and put them in a bowl. Add the pepper and balsamic vinegar and mix

For the dressing

  1. Sprinkle a little crumble on a plate and place 4 slices of strawberries on top. Add a little compote on each one
  2. Take your Foie Gras lollipops out of your freezer, dip them in the strawberry jelly and place one on each strawberry compote

Discover the step-by-step video of this recipe for duck Foie Gras lollipops, strawberry compote and savoury crumble on our youtube channel


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