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Ingredients
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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Instructions
For the duck foie gras lollipops
1

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

2

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

3

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

4

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

Pour le crumble salé
1

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

2

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
1

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

2

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

3

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

Pour le dressage
1

In a plate, sprinkle a little crumble then place 4 slices of strawberries. 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