Recipe: Parmentiere of Porcini Mushrooms and Foie Gras

1 Peel your potatoes, cut them into large pieces, cover with water then salt with coarse salt and add your bay leaves, cook gently and covered.

2 Clean your porcini mushrooms, set the peeled stems aside and cut them into small dice, the caps will be cut into 2cm slices.

3 In a pan pour a tablespoon of duck fat and sauté your porcini mushrooms (diced and sliced) for 7 to 8 minutes, salt and pepper then once they are sautéed, drain them while keeping the fat.

4 Test the potatoes' doneness then pass them through a saucepan using the medium grid of your vegetable mill, put back on the heat then add the milk and the porcini fat, taste and set aside.

5 In a bowl put the small diced porcini mushrooms only then add your small tin of foie gras and mix everything thoroughly.

6 Turn on your oven in grill position, at the bottom of 4 beautiful deep plates distribute your porcini mixture then cover with your purée, sprinkle with breadcrumbs, put in the oven when it is well browned install your slices of porcini which will then just be reheated.
*For frozen porcini mushrooms, especially do these operations while they are still slightly firm.