Snacks, Christmas Recipes, New Year



Course Appetizer, Appetizers
Cuisine French
Keyword Christmas Recipes, New Year, Snacks
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 200 kcal


  • 100 g Perigord walnuts in kernels
  • 5 cl Nut oil


  1. Preheat the oven to th. ½ (50 ° C)
  2. Cut the gingerbread into thin slices and bake for a few minutes until dry. Once cold, reduce them to bread crumbs and reserve it
  3. Blend the foie gras until you get a soft mousse. Pour it into a piping bag. Place a slice of foie gras mousse 1
  4. cm in diameter, on a stretch film spread on the work surface
  5. Roll the foie gras in the film, close the ends in a form as regular as possible and reserve the until it hardens
  6. Roughly chop the nuts and mix them with the bread crumbs
  7. Cut 4 cm chunks into the cooled pudding, then remove the surrounding film
  8. Roll each chunk into the palms of your hands to form pellets, then put them back in the refrigerator while they harden
  9. Brush the cooled meatballs with walnut oil, and roll them into the breadcrumbs and walnuts mixture. Keep them cool
  10. Take the foie gras candies out of the fridge 5 minutes before tasting.

Recipe Notes

You can replace walnuts with nuts, pistachios, almonds, dried apricots or grapes. Wrap the foie gras balls in pretty multicolored papers.