(Recipe
courtesy of Ming Tsai)
2
cups leek rings (1/4 inch), about 3 leeks
3
tablespoons duck fat or butter
1/2
cup dry white wine
6
each large yukon gold potatoes, peeled and 1/4 inch dice
1/4
cup chopped chervil
Salt
and black pepper to taste
In
a hot skillet, coat with 1 tablespoon of fat and sauté leeks until soft
about 6 minutes. Season. Deglaze with white wine and completely reduce. Set
leeks aside, wipe out pan and heat again. Add remaining fat and sear
potatoes brown, about 10 minutes. Add back the leeks and chervil. Move
around quickly to heat thoroughly. Check for seasoning.
PLATING
On
the plate with the liver, place hash to the side and ladle sauce on the
liver.
Yield:
4 servings
Wine
Recommendation: Morgon, Cuvee Unique Vieilles Vignes, 1997