Recipe by Francois Gagnon from Top Chef Canada, Episode 6
ingredients
Pommes Maxim
Port Gravy
Seared Foie Gras
Assembly
directions
Drain potatoes from water, pat dry and set aside.
Heat 2 tablespoons of duck fat over medium high heat in a Le Creuset Non-Stick Fry Pan over medium high heat.
Place a thin layer of potatoes in pan. Reduce heat to medium, cook on both sides, approximately 6 minutes per side. Pommes Maxim should look similar to a potato rosti.
Place Pommes Maxim on a cooling rack and season with salt and pepper.
Repeat process with remaining potatoes and duck fat.
Cut out rounds of Pommes Maxim using a 2½ inch cutter. Set aside for assembly.
Heat 1 tablespoon of butter in a Le Creuset Sauce Pot over medium heat. Add onions and garlic, sweat until tender and translucent, approximately 5 minutes.
Add star anise, bay leaves and thyme, mix. Cook for 2 minutes.
Add remaining butter and flour. Stir with a wooden spoon and cook flour until mixture forms a paste – a roux, approximately 3 minutes.
Add Port gradually, stir to incorporate.
Add veal stock slowly, stir and simmer. Cook until liquid reduces to a gravy consistency.
Strain into a small saucepan, season and set aside.
Heat a Le Creuset Iron Handle Skillet over high heat.
Season foie gras with salt and pepper on both sides.
Place 4 pieces of foie gras in pan once smoking hot. Sear on both sides until golden and crisp, approximately 30 seconds per side. Wipe pan clean and repeat process with remaining foie gras. Set aside for assembly.
Place 1 piece of Pommes Maxim on each plate.
Place 1 piece of Seared Foie Gras on top of Pommes Maxim.
Repeat layer with another piece of Pommes Maxim and Foie Gras.
Top with 1 piece of blue cheese and prosciutto.
Spoon Port Gravy over and serve.