INGREDIENTS :
4 potatoes
24 asparagus
15 ml (1 tbsp.) Duck fat
240 g (1/2 lb) escalope of foie gras seasoned with fleur de sel
1 small onion, chopped
DUCK BOTTOM MAYONNAISE:
15 ml (1 tbsp.) Duck fat 1 small onion, chopped
30 ml (2 tbsp.) Sortilège
30 ml (2 tbsp.) Maple wine
125 ml (1⁄2 cup) duck stock 125 ml (1⁄2 cup) mayonnaise Salt and pepper
MAPLE NUT VINAIGRETTE:
45 ml (3 tbsp) maple vinegar 45 ml (3 tbsp) hazelnut oil 15 ml (1 tbsp) maple syrup
PREPERATION :
Cook the potatoes al dente in a pot of boiling water. Drain, cut in half and set aside.
Preheat the oven on broil. Combine the asparagus, melted fat, salt and pepper. Spread out on a baking sheet and roast for 4 minutes. To book.
In a very hot pan, sear the very cold cutlets for 1 minute on each side. Book on paper towels.
In the same pan, brown the potatoes in the melted foie gras. Add the onion and sweat for 2 minutes. Remove from the heat and pour into a bowl. Add the asparagus and mayonnaise to the duck stock then mix gently. Divide the salad among 4 plates and distribute the foie gras over it. Pour a few drops of vinaigrette. (For the vinaigrette, whisk all the ingredients)
Mayonnaise with duck stock: sweat the onion in the duck fat. Deglaze with Sortilège and moisten with maple wine. Let reduce by half. Add the duck stock and reduce a little more than half. Let cool and add the mayonnaise.