- 8 small potatoes
- 300g of duck foie gras
- 150ml cream
- 2 egg yolks
- 1 tablespoon of sugar
- 1 tablespoon of brandy
- 1 tablespoon of port
- 1 pinch of nutmeg
- Get rid of any veins from the foie gras and submerge into ice cold water. Then season to taste with the salt and pepper and sprinkle over the sugar, and add the brandy and port along with the nutmeg. Stir well then wrap the mixture into cling film and cover with tin foil, then leave in the fridge for 24 hours. After this time, cook in boiling water for about 10 minutes. Remove, allow to cool then remove the foil and cling film and set aside.
- Cook the potatoes in salted water, then remove and allow to cool cut in half and take out the inside of the potatoes with a spoon.
- In a saucepan bring the cream and potato pulp to the boil. Allow to cool then add the foie gras cut into small pieces, season and add the egg yolks. Then fill the potato skins with this mixture.
- Grill in the oven for about 3 minutes and serve hot.