1Peel the potatoes and cut them into ½ strips. In a deep frying pan add the olive oil and 4 tablespoons duck fat. Once the oil is hot place once scoop of the cut potatoes, lower the heat and fry them until golden brown. Cook the potatoes in 3-4 batches. Once you are done if your oil is still clean you can use it to make the eggs sunny side up. Crack the eggs and gently place them in the frying pan. Turn the heat off. With a big spoon scoop some of the hot oil and layer it on top of the eggs. Repeat for another 3-4 minutes or until the white film on top of the egg changes its texture from cloudy to milky with the yolk still running inside.
2Take the foie gras from the refrigerator. Run the blade of your knife under very hot water and gently slice the foie gras to the desired thickness, about ½” each pieces. Heat a heavy bottom pan, I use my crepe pan over medium heat. Once hot place the piece and cook each side until it gets seductively caramelized color on each side.