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Foie gras poutine
Foie gras poutine

Foie gras poutine

Preparation 35 min
Cooking time 20 min
Servings 4 servings


  • 4 fresh foie gras escalopes, 100 g (1/4 lb.) each, sliced 2.5 cm (1 inch) thick
  • 400 g (14 oz.) cheese curds
  • 4 white potatoes, sliced into fries
  • Frying oil (2/3 tallow and 1/3 peanut oil)

Foie gras sauce:

  • 200 g (7 oz.) fresh foie gras
  • 6 egg yolks
  • 600 ml (2 ½ cups) Pied de Cochon (available on site) or store-bought poutine sauce
  • 60 ml (1/4 cup or 2 oz. or 4 tbsp.) 35% cream


Foie gras sauce:

  1. In a pot, bring the poutine sauce to a boil.
  2. Set aside 100 ml of the sauce to drizzle onto the poutine.
  3. In a food processor, combine the egg yolks, foie gras, and cream at high speed.
  4. Gradually add 500 ml (2 cups) of the poutine sauce to the food processor.
  5. Pour the sauce into a pot.
  6. Heat, stirring constantly, until temperature reaches 80°C (175°F).
  7. Remove from heat.
  8. Stir another 30 seconds.
  9. Keep warm.

Foie gras escalopes:

  1. Preheat oven to 230°C (450°F).
  2. In a hot pan, sear the escalopes until they are golden.
  3. Transfer to a baking sheet.
  4. Continue cooking in the oven 4 to 5 minutes.


  1. Cook the fries in a fryer until golden.
  2. Transfer to a plate laden with cheese curds.


  1. Place a foie gras escalope over the fries.
  2. Drizzle with foie gras sauce.
  3. Drizzle with poutine sauce.
  4. Serve immediately.
Availability in stores