Europe 1 12:31 p.m., April 22, 2023
A chef comes to make the dish of the day for the guest in each episode. This week, it is the Gers chef Jacques Faussat who comes to make the "dish of the day". On the menu: a compression of potatoes, asparagus and foie gras. Jacques Faussat offers this recipe à la carte at his restaurant, Jacques Faussat 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 foie gras
- Salt, crushed long pepper
Material: 1.5 liter terrine
The day before:
- Wash the potatoes and cook them with the skin in salted water, simmering for 1 hour.
- Cool it under cold water and reserve in the refrigerator.
Next day:
- Peel the potatoes and cut them with a mandolin into very thin strips lengthwise. Slice thin lichettes of foie gras and especially keep the fat of the liver separately in a container.
- Preheat the oven to 90°C.
- Lightly moisten the terrine with the recovered fat. Darken the mold with parchment paper and arrange the potato slices lengthwise on a layer of 1.5 cm. Salt, pepper and tamp everything well. Then place a layer of foie gras lichettes. Add salt and pepper again. Repeat the operation three times and finish with a layer of potatoes. Close with the same parchment paper. Put to cook in a water bath in the oven for 2 hours. Place the terrine on ice to stop cooking.
- Keep in the refrigerator for at least 24 hours.
Before serving:
- Reheat in the oven at 80°C for 30 to 45 min. Unmold gently, and serve at the table.