- Serves: 4
- 2 Duos of block of goose Foie Gras (4 x 40g)
- 3 small potatoes (preferably long-shaped)
- 4 rounds of puff pastry (about 10 cm in diameter)
- 1 nice pear
- 1 coffee spoon of caster sugar (3 g)
- Aromatic herbs
- Water cress
- Goose fat
Cut the pear lengthways into 12 strips. Set aside on a plate while you prepare the caramelised sugar.
Sprinkle a frying pan with caster sugar, heat and allow the sugar to caramelise. When the sugar goes blond in colour, add the strips of pear and cook a little. Brown both sides of the pair pieces to a golden colour. Remove from the pan and leave on a plate to cool.
Peel the potatoes, cut them into thin strips, pan-fry them in the goose fat until they colour. Set aside for when you prepare the plates.
Using a round pastry cutter, cut out 4 rounds (about 10 cm in diameter) from the puff pastry and place them on a baking tray covered with greaseproof paper. Place a few slices of caramelised pear on each round of puff pastry. Put into a hot oven (230°C). Take out of the oven when the pastry has turned a nice golden colour.
Then place a slice of Duo on each round of pastry and on top of that arrange the potatoes in a circular pattern.
Return to the oven for a few minutes and serve garnished with water cress.
Sprinkle with a few aromatic herbs.
The best potatoes to use are Charlottes or fine grain Rattes which stay firm when cooked and are appreciated for their flavour.