Pan Fried Fois Gras with Potato Pancake and Quail Egg

Serves 6 as a killer appetizer

Ingredients

• 1/3 lobe of grade A fois gras
• Sea salt
• 2 large russet potatoes
• 1 large egg
• 1/4 cup scallion greens, finely chopped
• 4 tbsp olive oil
• 2 tbsp unsalted butter
• 6 fresh quail’s eggs
• Chives for garnish

Directions

1. Peel the potatoes and coarsely grate in a food processor. Remove from processor and using your hands, squeeze out the excess water from the spuds
2. Mix the potatoes, egg and scallions together with salt and pepper to taste
3. Heat half the oil and butter in a large non-stick skillet over moderately high heat until foam subsides
4. Using a large spoon, scoop a mound of the potato mix and slide it into skillet. Let it cook for 30 seconds or so till it starts to brown a bit on the bottom and then flatten with the spoon to form 3 inch pancake. Repeat 2 more times so you’re cooking three pancakes at once
5. Reduce the heat to medium and cook till nice and crispy brown (about 4 minutes a side. Transfer the pancakes to paper towel to drain.
6. Wipe the skillet clean with paper towel. Add the remaining butter and oil. Repeat the process for the next 3 pancakes. When you’ve got all six made, put them on a baking sheet and keep warm in a 250F oven
7. Return the skillet to a medium high heat so it gets nice and hot. Cut the fois gras lobe into 6 pieces and score one side with a knife. Sprinkle with sea salt
8. Add the fois gras to the very hot skillet and let it cook for about 2 minutes, or until a crispy brown exterior forms. Flip the fois gras and repeat on the other side
9. Transfer the fois gras to paper towel to drain
10. Working very quickly, drain the excess fat from the skillet and crack the quail’s eggs into the skillet and pan fry over a medium high heat for about 2-3 minutes or until the yolk begins to stiffen. Transfer the eggs to paper towel to drain.
11. Remove the potato pancakes from the oven and place one on each serving plate. Top with a slice of fois gras and then a quail’s egg. Sprinkle with chopped chives and serve immediately