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Foie Gras Poutine
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4
Foie Gras Sauce
200 g fresh foie gras
6 egg yolks
2 1/2 cups poutine sauce (available at the restaurant or use store-bought poutine sauce)
1/4 cup 35% cream
Poutine
4 slices fresh foie gras, about 100 g each (1 in thick)
400 g cheese curds
4 white-fleshed potatoes (cut into French fries)
oil for frying (2/3 tallow and 1/3 peanut oil)
Method/Steps
Preheat the oven to 450°F.
In a saucepan, bring the poutine sauce to a boil. Set aside 100 ml of sauce for final presentation of poutine. Mix the egg yolks, foie gras and cream in a food processor at high speed.
Slowly add the 2 cups of hot poutine sauce to the mixture. Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 175°F. Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.
In a very hot pan, sear the foie-gras slices until golden brown. Transfer the slices to a baking sheet and finish cooking in the oven for 4 to 5 minutes.
Cook the fries in oil until crisp and place on top 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.