FOR THE POUTINE:
FOR THE FOIS GRAS AND PRESENTATION:
fresh fois gras, cut into four 1 inch slices
white-fleshed potatoes, cut into french fries
For the Foie Gras Sauce:
Set aside ½ cup of sauce for final presentation of the poutine. In a saucepan, bring the remaining poutine sauce to a boil.
Mix the egg yolks, foie gras and cream in a food processor at high speed. Then, slowly add the 500 ml (2 cups) of hot poutine sauce to the mixture.
Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 175°F (80°C). Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.
For the Foie Gras and Presentation:
Preheat the oven to 450°F (230°C).
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.
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.
Place a slice of seared foie gras on the fries and smother in the foie gras sauce. Decorate with a few dabs of regular poutine sauce and serve immediately.