fois gras poutine

How To Make fois gras poutine

• 1

  For the Foie Gras Sauce:
• 2

  Set aside ½ cup of sauce for final presentation of the poutine. In a saucepan, bring the remaining poutine sauce to a boil.
• 3

  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.
• 4

  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.
• 5

  For the Foie Gras and Presentation:
• 6

  Preheat the oven to 450°F (230°C).
• 7

  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.
• 8

  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.
• 9

  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.
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