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 ...
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