Have you ever thought that foie gras could be incredibly mixed with a large number of dishes? The truth is that it is. Foie gras is a delight that adds a sophisticated touch to any preparation, and all you have to do is let your imagination run wild while preparing your favorite ingredients.

"Foie gras candies are another delightful treat that is easy to prepare and enjoy. This mixture of hazelnuts, foie gras, and cocoa is the indulgence you need."

For this recipe for foie gras and hazelnut candies, you can use whole or block duck or goose foie gras, just choose your favorite.

Preparation time : About 10 minutes
Difficulty : Very easy
Servings : Four people

Ingredients:

• 240 g of whole or block goose foie gras
• Hazelnuts chopped: 100 g
• Cocoa powder: 20 g
• 12 candy sticks
• Fleur de sel algusto
• Ground pepper to taste

The steps for preparing foie gras and hazelnut candies

Let the foie gras soften at room temperature for about 15 to 20 minutes before cutting it into small pieces and placing it in a bowl, this will make it easier to handle and form the balls.

Once this is done, you can add fleur de sel and pepper to taste, then form 12 balls of foie gras and let them chill.

Preheat the oven to 180°C. Then place the hazelnuts on a baking sheet and roast them in the oven for about 8 to 10 minutes, until they are golden, remove the hazelnuts from the oven and let them cool slightly. Be careful not to burn them, as this could give a bitter taste.

Once the hazelnuts are hot, place them in a plastic bag and lightly crush them with a rolling pin or a cutting spoon until they are in very small pieces and almost ground.

Gently roll the foie gras balls in the ground hazelnuts, pressing lightly so that the hazelnuts adhere to the surface of the ball, and turn each ball to ensure it is well coated on all sides.

Place the balls on a tray, place a candy stick in each one, and refrigerate for at least 30 minutes to let them harden a bit. When ready to serve, dust each ball with cocoa powder for decoration and you're done. You can also garnish the plates with fresh mint leaves or a few drops of balsamic reduction for an extra touch of elegance.

You can serve them as an appetizer or dessert on a special occasion, or simply for a treat at any time. Enjoy your meal!

chef Christophe HATON – MOF 201