Ingredients (4 personas):
4 large sour potatoes 4 eggs · Frozen duck foie · Oil · Salt · 6 garlic cloves.
Preparation:
· Peel the potatoes, Cut into thin slices and rinse to remove starch..
· In a large frying pan, pour a generous splash of olive oil and add the unpeeled and broken garlic so that they leave their flavor.
· Then add the potatoes, cover the pan and fry over low heat, stirring occasionally until they are soft.. More or less a few 15 minutes, depending on how thin the slices are. The potatoes are covered to ensure that the steam they give off cooks them at the same time that the oil fries them.. That is to say, they will have to be toast.
· Finally, They are placed on the plate where they are going to be served and the eggs are fried., which will be placed one on each ration.
· And to finish the dish, grate the foie with a grater over the potatoes and egg, season and serve.
· If you do not have foie duck can be used mousse duck, which is more economical. But it is important to have it frozen so you can grate it over the potatoes..
· To prepare this recipe we will do the duck around the kitchen a little to the rhythm of Doing the duck, de The Autographs.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
