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Home » Recipes » Foie Gras Poutine
Courtesy of:
At The Table With... 
Episode:
Martin Picard 
Host:
Martin Picard  
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Foie Gras Poutine

Yield:  4


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Ingredients:

For the Foie Gras Sauce

  • 200 g (7 oz) fresh foie gras
  • 6 x egg yolks
  • 600 ml (2 ½ cups) PDC poutine sauce (available at the restaurant, or use store-bought poutine sauce)
  • 50 ml (¼ cup) 35% m.f. cream

For the Foie Gras and Presentation of the Poutine

  • 4 slices slices fresh foie gras, 100 g (3 1/2 oz) each, 2 ½ cm (1 in) thick
  • 400 g (14 oz) cheese curds
  • 4 x white-fleshed potatoes (cut into French fries)
  • Oil for frying (2/3 tallow and 1/3 peanut oil)
 
Directions:

For the Foie Gras Sauce

  1. Set aside 100 ml (½ cup of sauce for final presentation of the poutine.
  2. In a saucepan, bring the PDC poutine sauce to a boil.
  3. Mix the egg yolks, foie gras and cream in a food processor at high speed.
  4. Slowly add the 500 ml (2 cups) of hot poutine sauce to the mixture.
  5. Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 80°C {175 °F).
  6. Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.

For the Foie Gras and Presentation of the Poutine

  1. Preheat the oven to 230°C (450°F). 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.
  2. 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.
  3. Place a slice of seared foie gras on the fries and smother in the foie gras sauce.
  4. Decorate with a few dabs of regular poutine sauce and serve immediately.