Foie Gras Potato Stacks
If you have a celebration or special occasion this is an easy way of preparing foie gras.
Ingredients
- 1 pound/450 gram foie gras cut into ¼ inch slices
- 1 tablespoon butter
- 10 ounce/275 gram small potatoes peeled
- 3-4 tablespoon white wine vinegar
- Salt and pepper
- Fresh chives to garnish
Sweet Fruit Coulis
- 1 cup fruit combination of below list
- peaches
- mango
- pomegranate seeds
- cranberry
- pineapple
- ½ tablespoon lemon juice
- icing sugar to taste
- 1 tablespoon fruit liqueur
Instructions
Method One:
- Cut the potatoes into thin slices.
- Melt the butter in a heavy-bottomed pan.
- Make four stacks or mounds of overlapping potatoes in the pan and press them down.
- Sprinkle with salt and pepper and cook gently until the bottoms are golden brown. Turn and cook the other side until it is browned.
- Place the potato cakes on a baking tray lined with parchment paper and put them into a warm oven.
- Season the foie gras with salt and pepper.
- Prepare a nonstick frying pan over high heat then place the foie gras slices in the pan and cook for about three minutes on each side.
- To serve, place the potato cakes onto warm plates and place slices of the foie gras on each one.
- Make a sauce by pouring the vinegar into the pan and bring to a boil, scraping the pan as you do to encourage all the meaty flavor to be transferred to the sauce. Pour over the foie gras and garnish with the chives.
- For a gastrique sauce which would make it a sweet and sour finish, mix step nine with the fruit coulis after it is finished.
Method Two:
- After peeling or washing potatoes, boil them until tender.
- Mash the potatoes the way you like best.
- Add a little milk or cream and butter.
- Make stacks of mashed potatoes that match the width of your foie gras.
- Place the potato stacks on a baking tray lined with parchment paper and keep warm in the oven.
- Prepare foie gras as above and continue with the potato stacks as above.
- Serve with the fruit coulis.
How To Make The Fruit Coulis
- Place the fruit in a food processor or blender and process to a smooth purée.
- For a particularly smooth coulis, press the purée through a fine sieve to remove the seeds.
- Stir in the lemon juice, and sweeten to taste with the sugar.
- Add a little fruit liqueur if you wish.
- If the sauce is too thick simply add a little water.
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