A compression of potatoes, asparagus and foie gras. Jacques Faussat offers this recipe à la carte at his restaurant in Paris.
The recipe can be found on Europe1.fr. For 4 to 6 people: 1 kg Charlotte or Pompadour potatoes, nice size.500 g semi-cooked whole duck foiegrasSalt, crushed long pepperMaterial: 1.5 liter terrine. The day before: Wash the potatoes and cook them with the skin in salted water, simmering for 1 hour.