from Chef Sergi Arola of Arola – Barcelona, Spain
Yield: 2 Servings
150 grams fresh duck liver
Salt and white pepper
500 grams Mona Lisa potatoes
1 liter cream
50 grams Beluga caviar
1/2 glass thick duck stock
Prepare a terrine with the duck liver by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with your fingers. Season and refrigerate for 8 hours.
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 them and mix with the cream, using a standing mixer to achieve a very fine mixture. Add 200 milliliters of the reserved potato cooking water. 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.
To Assemble and Serve:
Put a piece of the terrine that has been 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.