Foie Gras Poutine

  • prep time1 min
  • total time 8 min
  • serves 4
Martin Picard
Martin Picard

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

133 Ratings
Directions for: Foie Gras Poutine


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 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)


For the Foie Gras Sauce

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 Presenta

1. 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

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