Gratin Potatoes Stuffed with Duck Liver Pâté

Place the cleaned duck liver (with veins removed) in a bowl.

Season with pepper, salt, sugar, and nutmeg.

Add the brandy and Port wine, cover the bowl with plastic wrap, and let it marinate in the refrigerator for 24 hours.

After marinating, place the liver in a pot of boiling water, but remove the pot from the heat before adding the liver.

Let the liver sit in the hot water for 10 minutes.

Remove it and transfer to a bowl of cold water with ice until cooled.

Drain and set aside.

Wash the potatoes and boil them in salted water with their skins on.

Once cooked, remove them from the water, let them cool, and peel them.

Cut the potatoes in half lengthwise and scoop out part of the center using a small spoon.

Place the hollowed-out potatoes in a saucepan with the fresh cream.

Add the duck liver, cut into small cubes, and season with a bit of salt and pepper.

Stir in the egg yolks.

Mix the filling well and use it to stuff the hollowed-out potatoes.

Place the stuffed potatoes on a baking tray lightly brushed with oil.

Bake in a preheated oven at 180°C (350°F) and gratin until the surface of the potatoes is golden brown.