Preparation time: 15 min
Cooking time: 20 min
Serves 6

 INGREDIENTS

• 2 lbs sweet potatoes
• 6 slices of raw duck foie gras
• 2 cloves of garlic
• 2 tbsp sour cream
• 3 oz seeded redcurrants
• Salt & pepper

METHOD

Peel and dice the sweet potatoes.

Bring salted water to a boil in the stewpot with the cloves of garlic.

Add the sweet potatoes and cook for a futher 15 minutes on a low boil.

Strain the sweet potatoes then mash them and add cream. Season and set aside.

Heat the frying pan to 2/3 of the maximum power of your stove for 1 min and add the foie gras slices.

Brown for 1 minute on each side, then add the redcurrants for 30 seconds.

Serve the mashed sweet potatoes topped with a slice of foie gras and a few redcurrants.

Tips: You can deglaze the foie gras with balsamic vinegar for a note of sweetness.