Foie Gras Mashed Potatoes with Crispy Potato Collar
Yield: 4 servings
Ingredients
- 6 yellow flesh potatoes
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 2 Tbsp of horseradish
- ½ cup of heavy cream
- a pinch of salt
- 1 lobe of Foie Gras
- a handful of freshly chopped tarragon
- 1 large baking potato
- vegetable oil for frying
Method
- Fill the bottom of a stovetop steamer with water, add the rosemary and bay leaves, place on a burner and turn the heat to medium high. Steam the potatoes over the aromatic water until very tender and mashable, about 15 minutes. Drain and add to a large bowl. Add horseradish, cream and salt and mash.
- Meanwhile preheat a heavy skillet over high heat. Prepare and slice the foie gras thickly. Quickly sear the foie gras until golden, about 2 minutes on each side. Reserve a few of the browned slices but add the fat they release to the mashed potatoes along with the fresh tarragon and stir to mix well.
- Using a Japanese continuous vegetable thread cutter, craft 1 potato into lengths of thin potato string. Wrap the string around a paper lined copper pipe and carefully fry in precisely 375°F frying oil until crisp and golden.
- Craft a pair of crisp potato collars. Stuff the potato collars with the rustic potato puree. Top the works with the remaining slices of seared foie gras.
