This is a play on a western styled Popsicle and something cleaver enough to be sold over and over again. It looked good and tasted good – bravo!

Recipe for two servings:

14 oz. whole raw grade A duck or goose foie gras
8½ oz. milk
3½ cups Calvados
1 cinnamon stick
2 tsp. clove
4 tsp. water
3¼ tbsp. sugar
½ vanilla bean
Peel of ½ orange
2 tbsp. almonds from Noto
2 tbsp. hazelnuts from Piemonte
Pinch of fleur de sel, enough to lightly cover nuts
About 1 tbsp. aromatic vinegar from Modena
2 popsicle sticks

Soak liver in milk for 2 hours at 86°F. Remove and dry. Clean liver, delicately separating lobes and removing connective tissue from larger veins. Marinate in calvados cinnamon, and cloves for 6 hours. Remove from marinade and let sit until dry. Firmly mold liver into a terrine, then insert into a vacuum bag and cook sous-vide for about 35 minutes at 130°F.

Remove from the sous-vide and cool in the freezer until 25 degrees, then leave to rest for at least two days in refrigerator.

When ready to eat, boil water, sugar, vanilla and orange peel. Immerse almonds and hazelnuts in syrup for 30 minutes. Drain and place on a silicon mat, dust with fleur de sel. Bake at 400°F until crystallized, about 2 to 3 minutes.

Using a hot knife, cut terrine into two cubes, about 3-inches by 1½-inches by ½-inches each. Using a cinnamon stick, puncture foie gras a little less than half way through, pour in balsamic vinegar. Delicately smooth over hole with foie gras, creating a liquid balsamic center. Insert ice cream stick from the other end of the foie gras a little less than half way, without puncturing the balsamic center.