Pan-fried duck foie gras and truffle mash

 

- Cook potatoes, drain and mash with butter. Add finely chopped truffles to the mash.

- Heat up a large pan without adding any oil. Place the slices of foie gras in the heated pan and cook for just 30 seconds on each side.

- Dust the foie gras escalopes with Guérande sea salt and pepper and serve on the mash.