Foie Gras Recipe Potato Stacks Divine

Foie Gras flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. If you have a celebration or special occasion this is an easy way of preparing a delicacy from French cuisine.

Prep Time 25

Cook Time 20

Total Time 45

Ingredients

▢ 1 lb foie gras cut into ¼ inch slices
▢ 1 tablespoon butter
▢ 10 oz potatoes small peeled
▢ 3 tablespoon white wine vinegar add 1 more tablespoon - optional
▢ Salt and pepper
▢ Fresh chives to garnish

Sweet Fruit Coulis

▢ 1 cup fruit mix combination of peaches, mango, pomegranate seeds, cranberry, pineapple
▢ ½ tablespoon lemon juice
▢ 1 tablespoon icing sugar Add as much as you need to taste sweet enough for you!
▢ 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. See how to make gastrique sauce in the notes below.

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.

Notes

How to make Gastrique Sauce

The Sweetness: Sugar, honey, maple syrup, or fruit purees are melted and cooked until the sugars begin to caramelize. Use a heavy-bottomed pan on medium heat.
The Acidity: The pan is deglazed with vinegar (such as apple cider, sherry, or red wine) or citrus juice.
The Balance: The mixture is simmered and reduced until it reaches a thick, syrupy consistency, much like a light glaze or jam.

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