Boil the trotters in an aromatic stock for 3 hours. De-bone completely and slice in two to lay them out flat. Place them on a tray. Adjust seasoning to taste and place flattened trotters under a weight over night to press completely flat. Use a round mould of 10cm in diameter and 2 cm in depth. Butter well.


Place fine slices of potato at the bottom, followed by slices of the cooked, cooled and flattened pig’s trotter, a slice of raw Foie Gras, then another slice of trotter, etc. Make sure that the final layer is that of the slices of potato.


Drip a relatively generous amount of butter and a small amount of oil over the completed dish and cook in a very hot oven at 200°C (changer pour °F) for 15 minutes. The potatoes should have form an attractively golden coloured crush and be crispy.

To Serve: Remove from the mould on to a layer of bitter winter salads, such as cress, endives and TREVISE. Season with vinaigrette of walnut oil and a few peeled CERNEAUX.