POTATO PANCAKES WITH FOIE GRAS AND APPLES

POTATO PANCAKES WITH FOIE GRAS AND APPLES image

Number Of Ingredients 14

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2 Granny Smith apples, peeled, cored and cut crosswise in 1/8-inch slices (reserve trimmings)
2/3 cup simple syrup
1 1/4 cups D'Artagnan Duck and Veal Demi-Glace
2 Idaho potatoes, about 1 1/4 lbs, peeled
1 small yellow onion
1 small sweet apple, such as Golden Delicious, peeled
1 tablespoon flat-leaf parsley, minced
1 egg, beaten
6 tablespoons all-purpose flour, plus more as needed
Salt
white pepper
1 container D'Artagnan Duck Fat
3 packages D'Artagnan Foie Gras Slices
24 fresh chives, chopped (for garnish)

Steps:

Combine the sliced apples with simple syrup in a bowl and soak for 8 hours or overnight. Add the apple trimmings to the demi-glace, bring to a boil and simmer for 30 minutes. Strain and keep warm. Grate the potatoes, sweet apple and onion into the same bowl and gently stir in the parsley, egg and flour. Season with salt and pepper. Heat enough duck fat to measure about 1/2 inch deep in a large, heavy skillet. Form the potato-apple mixture into 12 pancakes. If the potatoes are too moist, add a little more flour. When the fat is hot, at about 375 degrees F, add as many pancakes to the pan as will comfortably fit without crowding, flattening them slightly after you put them in the pan. Cook the pancakes until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels and keep warm in a oven set at a low temperature. Discard fat and wipe out pan. Heat a large skillet until very hot. Season the foie gras with salt and pepper and sauté until lightly browned and medium-rare inside, about 45 seconds per side. Divide the pancakes among 6 plates. Top with apple slices, a foie gras medallion and chopped chives (if using). Spoon sauce around the dish and serve.