This ultra-indulgent snack is a combination of rich, creamy and crisp.
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 Presenta4 slices slices fresh foie gras, 100 g (3 1/2 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 (2/3 tallow and 1/3 peanut oil)
1. Set aside 100 ml (½ cup of sauce for final presentation of the poutine.
2. In a saucepan, bring the PDC poutine sauce to a boil.
3. Mix the egg yolks, foie gras and cream in a food processor at high speed.
4. Slowly add the 500 ml (2 cups) of hot poutine sauce to the mixture.
5. Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 80°C {175 °F).
6. Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.
For the Foie Gras and Presenta1. 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.
2. 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.
3. Place a slice of seared foie gras on the fries and smother in the foie gras sauce.
4. Decorate with a few dabs of regular poutine sauce and serve immediately.
See more: North American, Eggs/Dairy, Side, Potatoes, Cheese, Saute, Fry, Duck
https://www.foodnetwork.ca/recipe/foie-gras-poutine/8697/
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