The Wild Chef's Foie Gras Poutine

  • serves 0
Martin Picard
Martin Picard

Gourmet meets everyday with this delicious Foie Gras Poutine recipe.

56 Ratings
Directions for: The Wild Chef's Foie Gras Poutine


Foie Gras Sauce

7 oz fresh foie gras

6 egg yolks

2 ½ cup Pied de cochon poutine sauce (or store-bought poutine sauce)

¼ cup 35% M.F. cream

Cooking the foie gras and prep

4 slices fresh foie gras, 3 ½ oz (100 g) each, 1-inch (2 ½ cm) thick

14 oz cheese curds

4 white-fleshed potatoes (cut into French fries)

Oil for frying (2/3 tallow and 1/3 peanut oil)


Foie Gras Sauce

1. In a saucepan, bring the poutine sauce to a boil. Set aside ½ cup (100 mL) of sauce for final presentation of the poutine.

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

3. Slowly add the 2 cups (500 mL) hot poutine sauce to the mixture.

4. Pour into a saucepan and heat slowly, stirring constantly, until the sauce reaches 175F degrees.

5. Remove sauce from heat. Stir for 30 seconds. Keep warm.

Cooking the foie gras and prep

1. Preheat the oven to 450 degrees (230C).

2. In a very hot pan, sear the foie gras slices until they are golden brown.

3. Transfer the slices to a baking sheet ands finish cooking in the oven for 4 to 5 minutes.

4. 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.

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

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

See more: Potatoes, Winter, Barbeque, Side, North American, Eggs/Dairy, Game, Poultry, Grill, BBQ

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