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Warm Potato Confit & Wild Mushroom Napoleon with Pinot Noir Jus
Serves 4
Potato Confit
2 Lg Idaho Russet Potatoes, sliced 1/8” thick
As needed Clarified Butter
1 Tbsp Herbs de Provence
To taste Salt & Pepper
Wild Mushrooms
1/2 Lb Mixed Wild Mushrooms, coarsely chopped
1/4 cup Shallots, chopped
1Tbsp Butter, unsalted
1Tbsp Cream
1 1/2 Tbsp Tarragon & Parsley Mixed, chopped
To taste Salt & Pepper
Pinot Noir Jus
1 Small Onion
1 Celery Stalk
6 Garlic Cloves
1 Tbsp Olive Oil
2 Small Tomatoes
1/2 cup Balsamic Vinegar
2 Tbsp Port Wine
1 Bottle Pinot Noir
1 Bouquet garni
3/4 cup Demi-Glace
1 Tbsp Soft Butter, unmelted
Potato Confit: Line a sheet pan with parchment
paper & brush generously with clarified butter. Arrange potato slices on paper, overlapping them like shingles. Brush potatoes with clarified butter, then sprinkle with herbs,salt & pepper. Place another sheet of parchment on top of potatoes, then place another pan on top to weigh it down. Bake at 300º F for about 40 minutes or until fork-tender. Remove from oven & let cool, then refrigerate overnight.
Wild Mushrooms: Sauté mushrooms & shallots in butter for 10 minutes. Transfer to a food processor & pulse until finely chopped (but not puréed). Return mixture to pan & continue to heat until all liquid has evaporated. Add cream & herbs, season and cook until cream thickens. Remove & set aside.
Pinot Noir Jus: Sweat the onions, celery & garlic in olive oil over low heat until softened. Add tomatoes, vinegar & port, & reduce by half. Add wine & bouquet garni & reduce until almost completely dry. Add demi-glace & reduce slowly to about 1/2 cup. Strain, then whisk in butter & set aside.
Take potato confit out of refrigerator & cut into 2” circles (3 circles per person). Make the Napoleon by
spreading an even amount of mushroom mix over 2 circles, then stack them and top with a final circle. Heat the Napoleons in a preheated 350º F oven for about five minutes. To serve, place each Napoleon in the center of plate & ladle sauce around plate. Garnish with fresh herbs or a drizzle of herb oil.
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