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For the Foie Gras lollipops
Bloc de Foie Gras de Canard 130g & 200g
200g de Bloc de Foie Gras de Canard
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10 cl of milk
1 egg yolk
3 sheets of gelatine
1 little salt
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 strawberry jelly and compote
200g strawberries
30g sugar
5g agar agar
A little pepper
A little balsamic vinegar
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For the duck foie gras lollipops

In a saucepan, cook the milk and egg yolk over low heat until thickened.


Soften the gelatin leaves in cold water and then add them to the pan. Whisk slowly.


Mix the Block of Duck Foie Gras with your preparation (milk, egg, gelatin).


Fill the silicone molds (diameter about 4 cm), then put them in the freezer for 2 hours.

Pour le crumble salé

In a bowl, combine butter, parsley, flour, almond powder, salt, sugar and Espelette pepper. Mix gently.


Spread the crumble on a baking sheet and bake for a few minutes at 180°C until golden.

Pour la gelée et la compotée de fraises

Cut the strawberries, put them in a bowl and add the sugar. Filter and heat over low heat in a pan for 30 minutes.


Separate the juice from the strawberries. Heat the juice with the agar agar in a frying pan until you get a jelly.


Chop the strawberries previously set aside and put them in a bowl. Add pepper and balsamic vinegar and mix.

Pour le dressage

In a plate, sprinkle a little crumble then place 4 slices of strawberries. Add a little compote on each one.


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