Lollipop of duck mousse with hazelnuts

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!

• 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).