Foie gras poutine
Ingredients
- 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
Preparation
Foie gras sauce:
- In a pot, bring the poutine sauce to a boil.
- Set aside 100 ml of the sauce to drizzle onto the poutine.
- In a food processor, combine the egg yolks, foie gras, and cream at high speed.
- Gradually add 500 ml (2 cups) of the poutine sauce to the food processor.
- Pour the sauce into a pot.
- Heat, stirring constantly, until temperature reaches 80°C (175°F).
- Remove from heat.
- Stir another 30 seconds.
- Keep warm.
Foie gras escalopes:
- Preheat oven to 230°C (450°F).
- In a hot pan, sear the escalopes until they are golden.
- Transfer to a baking sheet.
- Continue cooking in the oven 4 to 5 minutes.
Fries:
- Cook the fries in a fryer until golden.
- Transfer to a plate laden with cheese curds.
Assembly:
- Place a foie gras escalope over the fries.
- Drizzle with foie gras sauce.
- Drizzle with poutine sauce.
- Serve immediately.

