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Foie Gras Poutine

Foie Gras Poutine
COOK TIME
8 min
YIELDS
4 servings

This ultra-indulgent snack is a combination of rich, creamy and crisp.

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Ingredients

For the Foie Gras Sauce

200
g (7 oz) fresh foie gras
6
egg yolks
600
mL (2 ½ cups) PDC poutine sauce (available at the restaurant, or use store-bought poutine sauce)
50
mL (¼ cup) 35% m.f. cream

For the Foie Gras and Presenta

4
slices slices fresh foie gras, 100 g (3 ½ oz) each, 2 ½ cm (1 in) thick
400
g (14 oz) cheese curds
4
white-fleshed potatoes (cut into French fries)
Oil for frying (⅔ tallow and ⅓ peanut oil)
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Directions

Step 1

Set aside 100 ml (½ cup of sauce for final presentation of the poutine.

Step 2

In a saucepan, bring the PDC poutine sauce to a boil.

Step 3

Mix the egg yolks, foie gras and cream in a food processor at high speed.

Step 4

Slowly add the 500 ml (2 cups) of hot poutine sauce to the mixture.

Step 5

Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 80°C {175 °F).

Step 6

Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.

Step 7

Preheat the oven to 230°C (450°F). In a very hot pan, sear the foie gras slices until they are golden brown.
Transfer the slices to a baking sheet and finish cooking in the oven for 4 to 5 minutes.

Step 8

Cook the fries in the oil until crisp and place them on top of a mound of cheese curds in the middle of the plate.

Step 9

Place a slice of seared foie gras on the fries and smother in the foie gras sauce.

Step 10

Decorate with a few dabs of regular poutine sauce and serve immediately.

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