Potato Pancakes with Foie Gras and Apples
- 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
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
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.
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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