Cooking

Sauteed Foie Gras with Crispy Potato Cakes

posted: 06/30/10

Take Home Chef, Episode 68: Emma's Menu

INGREDIENTS

FOR THE SAUTERNES REDUCTION:

  • 1 cup/250 ml Sauternes (or another similar sweet white wine)

FOR THE CRISPY POTATO CAKES (ROSTI POTATOES):

  • 2 large russet potatoes (about 1 pound/455 g total), peeled
  • 1 teaspoon/5 g salt
  • 2 large sprigs fresh thyme, leaves only
  • 5 teaspoons/25 ml plus 1 tablespoon/15 ml olive oil
  • FOR THE CARAMELIZED APPLES:
  • 1/4 cup (packed)/55 g golden brown sugar
  • 2 Granny Smith apples, peeled, cored, and each cut into 8 wedges
  • 2 tablespoons/25 g salted butter

FOR THE FOIE GRAS:

  • Four 4-ounce/115-g slices foie gras
  • Salt and freshly ground black pepper

PREPARATION:

TO MAKE THE SAUTERNES REDUCTION:

  1. Place the Sauternes in a heavy medium saucepan with high sides over medium-high heat and simmer, watching carefully to ensure the wine does not ignite, until it is reduced to a glaze, about 15 minutes. (Note that using a pan with high sides will help prevent the wine from igniting.) Set the glaze aside.
  2. Using a mandoline, cut the potatoes lengthwise into thin strips that resemble linguine. Toss the potatoes in a large bowl with the salt. Set aside for 5 minutes to allow the potatoes to exude their liquid. Place the potatoes in the center of a clean large tea towel or cloth. Fold the towel up around potatoes and twist to squeeze out all of the liquid. Toss the potatoes in a clean dry bowl with the thyme leaves. Using 1 teaspoon/5 ml of oil, lightly coat the insides of four 4-inch/2.5-cm ring molds.
  3. Coat a flat griddle pan with 1 tablespoon/15 ml of oil. Place the ring molds on the pan and set over medium heat until the pan and ring molds are hot. Spoon the potato mixture into each ring mold on the pan and press the potatoes with a spoon to compact them.
  4. Drizzle 1 teaspoon/5 ml of oil over the potatoes in each mold. Cook for 5 minutes or until the potatoes are crisp and golden brown on the bottom. Using a metal spatula, turn the potatoes (still in their molds) over and continue to cook 5 minutes longer, or until they are golden on the bottom and the potatoes are tender throughout.
  5. Transfer the crispy potato cakes to a baking sheet. Remove the ring molds. The crispy potato cakes can be made 2 hours ahead and reheated in a 350?F/180?C oven before serving.

TO CARAMELIZE THE APPLES:

  1. Place a heavy medium nonstick saut? pan over medium heat. Add the sugar and cook without stirring until the sugar melts, about 2 minutes. Decrease the heat to medium-low.
  2. Add the apples and the butter to the melted sugar and cook, tossing occasionally, for about 8 minutes or until the caramel melts and the apples are tender and golden.

TO SAUT? THE FOIE GRAS AND SERVE:

  1. Place 1 crispy potato cake in the center of each of 4 plates. Place 4 wedges of apples over each crispy potato cake. Place a heavy large saut? pan over high heat.
  2. Using a small sharp knife, score the top of each slice of foie gras. Sprinkle the foie gras with salt and black pepper. Lay the foie gras in the hot pan and cook for 1 minute or until the foie gras is golden brown on the bottom.
  3. Turn the foie gras over and cook 1 minute longer or until golden brown on the bottom and just warm in the center. Using a spatula, place the foie gras over the caramelized apples. Drizzle the Sauternes reduction around the outside of the plate, serve and smile!
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