Potato Pancakes with Foie Gras and Apples

Serves 100


  • 25 lbs. Fresh Idaho Potatoes
  • 15 Onions, Large Spanish
  • 15 Red Delicious Apples
  • 18 Eggs
  • 2 Bunches of Parsley Chopped
  • 1 qt. Flour
  • 20 lbs. Foie Gras
  • 3 qts. Duck Demi Glace with Apple Cores and Peelings
  • 15 Granny Smith Apples, Peeled and Cored
  • 2 qts. Simple Syrup
  • 200 6" Chives
  • Salt and Pepper to Taste


For the Pancakes:
Grate the Potatoes, onions and apples. Add the chopped parsley, eggs, flour. Add salt and pepper to taste. Saute in duck fat until crisp and brown. Reserve....

For the Foie Gras:
Make 100 4oz. foie gras medallions. Season well. Saute in hot pan until medium rare. Reserve....

For the Sauce:
Add apple trimmings to duck demi. Simmer for 30 minutes. Strain and reserve....

For the Garnish:
Cut apples in 100 1/8" rings. Soak in simple syrup fro 24 hours. Lay out on baking sheets and bake at 200F. until dry, approx. 12-24 hours.

To Assemble:
Lay pancake on hot plate. Top with Foie Gras. Cut a slit in the foie gras to slide in the dried apple ring. Put 1 oz sauce around the plate. Stick 2 chives from the plate through the apple rings.

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