Fois Gras Poutine

Fois Gras Poutine

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Lori Loucas


OMG - how to describe this decadent dish? Poutine fries are decadent enough, but when you add thick slabs of Fois Gras to the mix? Just bring on the elastic-waist pants and the portable defibrillator - cuz I've gotta have me some!


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5 Min
15 Min
Stove Top



  • 7 oz
    fresh fois gras
  • 6
    egg yolks
  • 2 1/2 c
    poutine sauce
  • 1/4 c
    35% cream

  • 14 oz
    fresh fois gras, cut into four 1 inch slices
  • 14 oz
    cheese curds
  • 4
    white-fleshed potatoes, cut into french fries
  • ·
    oil, for frying

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.

Printable Recipe Card

About Fois Gras Poutine

Main Ingredient: Potatoes
Regional Style: Canadian

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