Ok, I don’t want to hear about how fussy this recipe is, or how many years of bad karma I’m going to get for making foie gras. IF you like foie, and IF you don’t mind the bad karma that goes with eating foie, this is without a doubt the best preparation I’ve ever had, much less made. A little goes a long way, because it’s incredibly rich, but it is well worth the effort.
Hudson Valley Foie Gras "Lollipops"
Chef Sean Hardy of The Belvedere at The Peninsula Beverly Hills - Los Angeles, CA
Adapted by StarChefs.com
Yield: 12 Servings
2 cups tangerine segments
1 tablespoon tangerine zest
¼ cup fresh orange juice
Sugar to taste, depending on the acidity of the tangerines
Foie Gras “Lollipop”:
8 ounces Hudson Valley Foie Gras
2 ounces heavy cream
1 ounce port wine
Salt and pepper
50-Year Aged Balsamic Vinegar
Reduced pomegranate juice
For Tangerine Marmalade:
Add all ingredients to a pot and reduce over medium heat until thickened.
For Foie Gras “Lollipop”:
Dice foie gras then place in a pot with the cream. Gradually heat up the mixture while constantly whisking. Be careful not to go above 120°F or the mousse will break. Once the foie gras is melted, add the port wine and season with salt and pepper. Blend in a blender, then strain through a chinois or fine mesh strainer and chill. To make the lollipops, roll the mousse into a ball, then coat with tangerine marmalade and roll in crushed pistachios. Push a lollipop stick through the center to finish.
Demi-Sec, Gruet, New Mexico, NV