TURDUCKEN MASHED POTATOES

“This is high-brow, low-brow. It uses chicken skin and potatoes—cheap ingredients that poverty-stricken people eat to sustain themselves—and elevates them with foie gras, one of the most expensive ingredients you can buy. It’s a show-off dish.”

6 Yukon Gold
potatoes (peeled and cut into quarters)
6 cups turkey stock
Skin of 6 chicken legs
1/2 lb. unsalted butter (cubed)
4 oz. extra virgin olive oil
1/2 lb. Hudson Valley foie gras (cut into chunks)
Salt to taste

Slowly bake chicken skin on a nonstick cookie sheet at 300 degrees for 1.5 hours or until crispy. Set aside. Cook potatoes in a pot, covered in turkey stock, for 30 minutes until fork-tender. Remove potatoes from liquid and cook stock until reduced by half. While they’re still hot, put potatoes and butter through a food mill. Add reduced stock to the potatoes, mixing with a whisk. Add olive oil slowly and continue to mix until purée is smooth and shiny. In a hot cast-iron pan, sauté the foie gras chunks and season with salt until brown all over. Mix the foie gras into the potato purée and pour into a baking dish. Cover with chicken skin and bake in a 350-degree oven for 15 minutes, and voilà: high-class Turducken!
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