From Sergi Arola: Cooking is Fun by Sergi Arola (Salsa Books, 2004)
Adapted by StarChefs.com

Yield: 2 Servings

Ingredients:

• 500 grams Mona Lisa potatoes
• 1 liter single cream
• 150 grams fresh duck liver
• 50 grams beluga caviar
• ½ glass of thick duck stock
• Salt and white pepper to taste

Method:
Peeet the potatoes, break them into pieces with a spoon and boil them in plenty of salted water for approximately 10 minutes. Drain the potatoes, reserving the water, wash and mix with the cream. Use a food mixer to achieve a very fine cream, to which is added 200 milliliters of the water used for boiling. Allow the mixture to rest, and when it has cooled transfer to a siphon bottle. Charge and allow to rest in the refrigerator for a few hours.

Meanwhile, prepare a terrine with the duck liver, using any one of countless methods. Personally speaking, I prepare it by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with my fingers. Once seasoned, leave it in the tin in the refrigerator for 8 hours.

To Assemble and Serve:
Place a piece of the terrine seared on all sides in a martini glass. Cover with some caviar and surround with plenty of potato foam. Finally, form a ring of duck stock over the foam.