Old MacDonald's Potato Box Recipes
Potato Foam with Duck Liver and Caviar Ingredients 500 grams Mona Lisa potatoes 1 liter single cream 150 grams fresh duck liver 50 grams beluga caviar ½ glass of thick duck stock Salt and white pepper to taste Directions Peel the potatoes, break them into pieces with a spoon and boil them in plenty of salted water for approximately 10 minutes. Drain the potatoes, reserving the water, wash and mix with the cream. Use a food mixer to achieve a very fine cream, to which is added 200 milliliters of the water used for boiling. Allow the mixture to rest, and when it has cooled transfer to a siphon bottle. Charge and allow to rest in the refrigerator for a few hours. Meanwhile, prepare a terrine with the duck liver, using any one of countless methods. Prepare it by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with my fingers. Once seasoned, leave it in the tin in the refrigerator for 8 hours. To Assemble and Serve: Place a piece of the terrine seared on all sides in a martini glass. Cover with some caviar and surround with plenty of potato foam. Finally, form a ring of duck stock over the foam.

Old MacDonald's Potato Box Recipes

Potato Foam with Duck Liver and Caviar

Ingredients

500 grams Mona Lisa potatoes
1 liter single cream
150 grams fresh duck liver
50 grams beluga caviar
½ glass of thick duck stock
Salt and white pepper to taste

Directions

Peel the potatoes, break them into pieces with a spoon and boil them in plenty of salted water for approximately 10 minutes. Drain the potatoes, reserving the water, wash and mix with the cream. Use a food mixer to achieve a very fine cream, to which is added 200 milliliters of the water used for boiling. Allow the mixture to rest, and when it has cooled transfer to a siphon bottle. Charge and allow to rest in the refrigerator for a few hours.

Meanwhile, prepare a terrine with the duck liver, using any one of countless methods. Prepare it by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with my fingers. Once seasoned, leave it in the tin in the refrigerator for 8 hours.

To Assemble and Serve:
Place a piece of the terrine seared on all sides in a martini glass. Cover with some caviar and surround with plenty of potato foam. Finally, form a ring of duck stock over the foam.