pancakes, grate the potatoes, onions and apples. Add the chopped parsley,
eggs, flour. Add salt and pepper to taste. Sauté in duck fat until
crisp and brown. Reserve.
foie gras, make six 4-ounce foie gras medallions. Season well. Sauté
in hot pan until medium rare. Reserve.
sauce, add apple trimmings to duck demi glace. Simmer for 30 minutes.
Strain and reserve.
garnish, cut apples in six 1/8-inch rings. Soak in simple syrup fro 24
hours. Lay out on baking sheets and bake at 200°F until dry, approximately
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 ounce of sauce around the plate.
Stick 2 chives from the plate through the apple rings.