Roulade of Squab and Foie Gras with Warm Potato Salad

• 1 Large piece pig’s caul
• 160g Kipfler potatoes
• 2

Place the pig’s caul under cold running water for 30 minutes to remove any traces of blood and the water runs clear. Scrub the skins of the kipfler potatoes under cold water and cook in salted water over a medium heat until tender. Allow to cool before peeling and slicing into ½cm slices. Refrigera