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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Potato Pancakes with Foie Gras and Apples

Category: Sides  |  Permalink

Published: Friday, December 7, 2012

 

Potato Pancakes with Foie Gras and Apples

By: Kirk Avondoglio

Yield: 6

Crispy potato pancakes are topped with foie gras and apples for an extravagant hors d'oeuvre or first course.

Ingredients

  • 2 Granny Smith apples, peeled, cored and cut crosswise in 1/8-inch slices (reserve trimmings)
  • 2/3 cup simple syrup
  • 1 1/4 cups D'Artagnan Duck and Veal Demi-Glace
  • 2 Idaho potatoes, about 1 1/4 lbs, peeled
  • 1 small yellow onion
  • 1 small sweet apple, such as Golden Delicious, peeled
  • 1 tablespoon flat-leaf parsley, minced
  • 1 egg, beaten
  • 6 tablespoons all-purpose flour, plus more as needed
  • Salt
  • white pepper
  • 1 container D'Artagnan Duck Fat
  • 3 packages D'Artagnan Foie Gras Slices
  • 24 fresh chives, chopped (for garnish)

Preparation

Recipe Tips

1. Combine the sliced apples with simple syrup in a bowl and soak for 8 hours or overnight.

2. Add the apple trimmings to the demi-glace, bring to a boil and simmer for 30 minutes. Strain and keep warm.

3. Grate the potatoes, sweet apple and onion into the same bowl and gently stir in the parsley, egg and flour. Season with salt and pepper. Heat enough duck fat to measure about 1/2 inch deep in a large, heavy skillet. Form the potato-apple mixture into 12 pancakes. If the potatoes are too moist, add a little more flour. When the fat is hot, at about 375 degrees F, add as many pancakes to the pan as will comfortably fit without crowding, flattening them slightly after you put them in the pan. Cook the pancakes until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels and keep warm in a oven set at a low temperature. Discard fat and wipe out pan.

4. Heat a large skillet until very hot. Season the foie gras with salt and pepper and sauté until lightly browned and medium-rare inside, about 45 seconds per side.

5. Divide the pancakes among 6 plates. Top with apple slices, a foie gras medallion and chopped chives (if using). Spoon sauce around the dish and serve.

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