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The House of Edouard Artzner

TERRINE OF FRIED DUCK FOIE GRAS AND POTTED GOOSE WITH CHARLOTTE POTATOES

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Preparation time: 45 min
Level of difficulty: ***

Possible accompaniments:
Garnish with a drizzle of balsamic vinegar and serve with dressed rocket.

Recipe developed by Chef Frédéric Drouin

Ingredients
Ingredients for 10 people:

  • 12 Duck liver escalopes (60gr)
  • 2 kg of Charlotte potatoes
  • 1 pot of Potted Goose

Preparation

Peel the potatoes, grate them finely then salt. Press the grated potato in order to extract the water. In a frying pan with tablespoon of oil, make a cake with half of the grated potato. Then make a second one. Salt and pepper the Liver escalopes before frying them on both sides.

Assembly
Cut out 4 strips of potato which are as wide as the terrine dish. Assemble the terrine by using alternate layers of potato and Liver. Put the potted goose in the middle of the terrine. Leave the terrine to refrigerate for 2 hours. Cut into slices and serve them warm by putting them in the oven for 2 minutes at 150°C.