| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- In a hot skillet, coat with 1 tablespoon of fat and sautee 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 555 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 10 mg |
| Sodium | 1443 mg |
Reviews
If your looking for something in the west region this is the place to be!