Best Foie Gras - Lafitte   

In order to best enjoy your Foie Gras, 2 recipes that will highlight the quality of our products:

• Foie Gras on potato and onion pancakes (also known as latkes)
• Fresh tagliatelle with Foie Gras and morel mushrooms

Foie Gras on fried potato and onion pancakes

Preparation time: 40 minutes
Cooking time: 25 minutes

Ingredients:

• 250gr goose or duck Foie Gras
• 250gr firm potatoes of the charlotte kind
• 125gr onions
• 12 small girolle mushrooms (chanterelle) in oil
• 2 pinches of thyme
• 2 pinches of grated nutmeg
• 2 tbsps olive oil
• 30gr duck fat (graisse de canard) or butter
• 1 tsp of acacia honey
• salt and pepper

Preparation:

Finely grate the potatoes. Squeeze the excess water out by wrapping them in kitchen paper or towel then pressing firmly with the palms of your hands. Place them in a large bowl, add salt, pepper, nutmeg and thyme.

Peel and finely chop the onions. Place them in a frying pan with the heated two tbsps of oil, the honey and half the duck fat or butter.

Cook over a gentle heat until they are transparent.

In a large bowl mix the potatoes, the onions, until forming a batter.

Heat the oil in a large frying pan or skillet. Add the rest of the duck fat or butter. Dip portions into the pan, flattening them with a spatula to form small pancakes of about 1/2 inch thick. Cook for 6 minutes on each side, until brown. The cakes should be creamy in the inside and crunchy on the outside.

Drain on a piece of kitchen paper and then place on four heated plates.

Cut the Foie Gras into 4 slices. Place a slice on each cake and decorate with the mushrooms. Serve immediately.

Fresh Tagliatelle with Foie Gras and morel mushrooms

Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:

• 150gr out-of-the-fridge half-cooked duck Foie Gras
• 250gr fresh tagliatelle
• 200ml double cream
• 20gr dried morel mushrooms
• 2 tbsps veal stock
• 2 tbsps sherry or madeira
• 2 pinches of grated nutmeg
• 20gr butter
• white pepper
• 20 chive stems

Preparation:

Rinse the mushrooms. Put them in a large bowl and cover them with 250ml of warm water. Allow them to swell for 8 hours then take them very gently out of the water. Keep 150 ml of this water, being careful not to add any of the sandy deposits at the bottom of the bowl.

Pour the veal stock in a medium-sized skillet or caserolle. Add the water from the mushrooms, mixing them together. Bring to the boil, adding the cream, wine, salt and pepper, nutmeg and the mushrooms. Allow to simmer over gentle heat for 12 minutes, stirring frequently.

Cut 100gr of Foie Gras in fine cubes and place on a covered plate. Cut the rest into larger cubes.

Cook the pasta al dente in boiling, salted water. Pour into a salad bowl. Add the butter and mix together. Take the skillet off the stove and add the cubes of Foie Gras to the sauce. Mix for 10 seconds with a spatula; the foie gras will melt.

Pour the contents of the skillet over the pasta. Mix gently. Serve pasta on four hot plates. Decorate with the chopped chives and serve immediately.