Potato rosti with foie gras

13196 POTATO ROSTI with FOIE GRAS INGREDIENTS for 4 PERSONS 250 g of pre-cooked duck foie gras, 2 tablespoons peanut oil, 2 tablespoons of olive oil, a bunch of chives, 800 g of potatoes, 100 g of melted butter, 2 Tbsp chopped chervil, salt, black pepper. Place the foie gras on a saucer and put it in the freezer for about 10 minutes. Then cut into thin slices and keep it in the refrigerator. In a bowl pour oil and tilted or bumped as with a fork; wash and then dry with a paper towel the chives. Peel the potatoes and finely gratuggiatele. Add salt, pepper and add the melted butter and Chervil; stir thoroughly. Divide into 8 portions preparation. In a large frying pan with non-stick coating, heat half the oil; place 4 piles of potato mixture into the oil, your with the back of a spoon and let them Brown 4 minutes per side. When cooked, drain them, put them on a plate covered with paper towels and keep warm. Repeat with the rest of the compound. Place a rosti for each dish, garnish with slices of foie gras and the chives. Serve immediately.