Potato-topped shredded duck & escalope of pan-fried foie gras
INGREDIENTS for 4 persons:
Mashed potato :
500g potatoes for mashing
20 cl milk
50g chilled butter
4 escalopes of foie gras Sarrade 25-35g
30g breadcrumbs + 15g butter
400g shredded duck Sarrade
100mL duck broth
100mL duck sauce
1 tsp chopped parsley
Make a really creamy mashed potato.
In a high-sided frying pan, brown the shredded duck, add to it the finely chopped shallot and the duck broth and season. Add the chopped parsley.
Arrange the potato-topped duck in a circle with the mash and shredded duck in the middle. Combine the breadcrumbs and the butter, finish off the potato-topping with the breadcrumbs and place in the oven for 5-6 mins, whilst you’re pan-frying the duck foie gras.
Serve with a few seasonal vegetables or a salad and a little duck sauce. Place the escalope of foie gras on the potato topping.
It could also be arranged in a small dish or glass.