Preheat the oven to 150°C, place a bed of coarse salt in a large oven dish, place the potatoes on it and cook for 30 minutes.
Cut the foie gras into escalopes (maximum 1 cm thick) quickly fry the foie gras escalopes in a dry pan, pat dry and set aside.
Peel and finely chop the shallots, chop the chives and parsley.
Peel the potatoes and mash them with a fork.
Heat the butter in a saucepan, gently melt the shallots without colouring, add the potato pulp and herbs, salt and pepper, mix for a few moments over low heat.
Butter a 30 cm springform pan, line it with sheets of parchment paper also buttered, place half of the potatoes in the pan
Spread the slices of foie gras, then cover with the rest of the potatoes, smooth the surface with a spatula, sprinkle with breadcrumbs, bake for 10 minutes.
Serve hot or warm, garnish with a small green salad of lamb's lettuce or mesclun.
