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Lollipop of duck mousse with hazelnuts

The chef recommends...

Lollipop of duck mousse with hazelnuts

Brocéliande duck mousse - 150g
Chopped hazelnuts - 100g
18cm wooden skewers (and not one cm more!)

Preparation

5 MIN 4 people
  • Shape the Brocéliande pure duck mousse into balls of approximately 2 cm diameter.
  • Store in the refrigerator for 1 hour.
  • Spread out the chopped or crushed hazelnuts (whichever you prefer!) on a flat plate.
  • Take the duck mousse balls out of the refrigerator and roll them in the hazelnuts while they are still cold.
  • Prick the lollipops with the wooden skewers.

They can be served as an aperitif on pieces of toast or plain grissini, to add a little crispness to the recipe.
If you like to accompany your fine small dishes with an excellent bottle of wine, our chef recommends a Bourgueil Vielle Vigne (to be consumed in moderation).


Print the recipe!

Here is an amazingly original way to enjoy our duck mousse! Moreover, it was a silver medallist at the annual agricultural show in Paris in 2013, so really worth a try. The lollipops are cute; there good and easy to prepare!

Preparation

5 MIN 4 people
  • Shape the Brocéliande pure duck mousse into balls of approximately 2 cm diameter.
  • Store in the refrigerator for 1 hour.
  • Spread out the chopped or crushed hazelnuts (whichever you prefer!) on a flat plate.
  • Take the duck mousse balls out of the refrigerator and roll them in the hazelnuts while they are still cold.
  • Prick the lollipops with the wooden skewers.

They can be served as an aperitif on pieces of toast or plain grissini, to add a little crispness to the recipe.
If you like to accompany your fine small dishes with an excellent bottle of wine, our chef recommends a Bourgueil Vielle Vigne (to be consumed in moderation).

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