ingredients

The balsamic reduction with ginger

8cl of balsamic vinegar,
50g of sugar,
a hint of grated ginger,
2 tbsp. to s. pressed orange juice,
1 glass of white wine.

Potato mats

6 beautiful potatoes (with thin skin if possible),
2 oranges,
1 C. to c. salt,
mill pepper,
a hint of Espelette pepper,
60g of sugar,
10cl of walnut oil,
50g of butter.

Foie gras

12 escalopes of Montfort Foie Gras (frozen or fresh),
salt,
mill pepper (5 berries if possible),
a little honey.

Steps

Step 1

The balsamic reduction with ginger

In a saucepan reduce sugar and vinegar.
Add the wine and reduce until syrupy.
Add the orange juice.
Let reduce 1 minute more and break the cooking by soaking the ass of the pan in cold water.
Add the grated ginger.

2nd step

Potato mats

Wash the potatoes thoroughly without peeling them. Remove the eyes. To mop them up. Reduce them to straw using a mandolin and spread them on a large plate. Zest the oranges and squeeze them. Reserve the juice and gently mix the zest with the potatoes.

In large ramekins, mold the straw apples in small palates not too thick (the doormats) squeeze well with the back of a spoon, unmold and place on a floured plate. Bake at 180 ° for 8 minutes. Remove gently with a spatula and finish cooking

(About 5 minutes) in a hot pan with walnut oil and butter. Season and dust with sugar on each side. We must obtain a beautiful golden color. At the end of cooking pour a tablespoon of orange juice on each doormat. Keep warm on paper towels.

Step 3

Foie gras

Searing Foie Gras Scallops (for frozen Montfort Foie Gras escalopes, start cooking on fire for a few seconds). Season on both sides and drizzle with honey at the end of cooking.

Step 4

The finish, the presentation

Put a doormat in the center of the hot plate.
Cover with 2 slices of Foie Gras.
Make a balsamic reduction cord all around. Serve immediately