Inspired by Osteria Francescana's iconic Foie Gras Lollipops, this recipe brings a touch of fine-dining playfulness to your home kitchen using accessible ingredients.
Prep: 30 min Cook: 20 min 10-12 lollipops servings
Ingredients
1 lb (about 450g) fresh chicken livers, trimmed of any sinew or green spots
1 stick (1/2 cup / 113g) unsalted butter, divided
1 large shallot, finely minced
2 cloves garlic, minced
1/4 cup brandy or Cognac
1/4 cup heavy cream
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
Pinch of freshly grated nutmeg (optional)
1/2 cup good quality balsamic glaze (store-bought or homemade by reducing balsamic vinegar)
1 tbsp honey or maple syrup
1/4 cup crushed pistachios or candied pecans (for coating)
10-12 lollipop sticks
Flaky sea salt (for garnish, optional)
Instructions
1
Trim chicken livers: Carefully clean chicken livers, removing any connective tissue, green bile ducts, or fatty bits. Pat them thoroughly dry with paper towels.
2
Sauté aromatics: In a medium skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Cook chicken livers: Increase heat to medium-high. Add the trimmed chicken livers to the skillet and sear for 2-3 minutes per side, just until they are browned on the outside but still slightly pink in the center. Do not overcook.
4
Deglaze: Carefully pour the brandy into the skillet. If using a gas stove, you can carefully ignite it with a long match to burn off the alcohol (flambé). Otherwise, let it simmer and reduce for 1-2 minutes until the alcohol has evaporated.
5
Finish cooking and season: Reduce heat to low. Stir in the heavy cream, 1 teaspoon of fine sea salt, 1/2 teaspoon of black pepper, and the pinch of nutmeg (if using). Cook for another 1-2 minutes, stirring gently, until the cream slightly thickens and the livers are just cooked through. Remove from heat.
6
Blend into a parfait: Transfer the contents of the skillet to a high-speed blender or food processor. Add the remaining 6 tablespoons of cold unsalted butter (cut into cubes). Blend until the mixture is completely smooth and creamy. For an extra silky texture, push the mixture through a fine-mesh sieve using a spatula.
7
Chill the parfait: Pour the chicken liver parfait into a shallow dish or small baking pan. Cover directly with plastic wrap to prevent a skin from forming and refrigerate for at least 3-4 hours, or preferably overnight, until firm enough to handle.
8
Form the lollipops: Once chilled and firm, use a small ice cream scoop or a spoon to portion the parfait into roughly 1-inch balls. Roll them smoothly between your palms. Insert a lollipop stick into the center of each ball. Place the formed lollipops on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up further for dipping.
9
Prepare the glaze and coating: In a small saucepan, gently warm the balsamic glaze with the honey or maple syrup over low heat until just fluid. Place the crushed pistachios or candied pecans in a shallow dish.
10
Dip and coat: Working quickly, remove the lollipops from the freezer. Dip each lollipop into the warm balsamic glaze, turning to coat evenly. Immediately transfer to the dish with crushed nuts, rolling to adhere them to the glaze. You may need to use a spoon to help coat.
11
Final chill and serve: Return the coated lollipops to the parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow the glaze to set. Serve chilled, optionally garnished with a sprinkle of flaky sea salt.
12
Enjoy your homemade fine-dining inspired treat!
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