From: Chef Kirk Avondoglio, Perona Farms, Andover, NJ. Yield: 6 servings.
1 1/2 lb. Idaho potatoes
1 large Spanish onion
1 Red Delicious apple
2 eggs
2 oz. parsley, chopped
4 Tbsp. flour
1 1/4 lb. foie gras
3/4 cup duck demi glace with apple cores and peelings
1 Granny Smith apple, peeled and cored
1/2 cup simple syrup
12 6" chives
to taste, salt and pepper
For pancakes: Grate potatoes, onion and Red Delicious apple. Add eggs, chopped parsley, flour; add salt and pepper to taste. Sautè in duck fat until crisp and brown. Reserve.
For foie gras: Make 6 4-oz. foie gras medallions. Season well. Sautè in hot pan until medium rare. Reserve.
For sauce: Add apple trimmings to duck demi glace. Simmer 30 minutes; strain and reserve.
For garnish: Cut apples in 6 1/8" rings. Soak in simple syrup for 24 hours. Lay out on baking sheets and bake at 200°F until dry, approximately 12-24 hours.
To assemble: Lay pancakes on hot plate and top with foie gras. Cut a slit in foie gras to slide in dried apple ring. Put 1 oz. sauce around plate; stick 2 chives through apple rings.
Photo Credit: Idaho Potato Commission