7 oz of fresh foie gras
6 egg
yolks
2 1/2 cups of Pied de Cochon poutine sauce or other poutine sauce
1/3 cup of 35% cream
1) In a saucepan, brind the PDC poutine sauce to a boil
2) Set aside 1/2 cup of ths sauce for final prepartion of the poutine
3) Mix the egg yolks, foie gras, and cream in food processor at high speed
4) Slowly add 2 cups of hot poutine sauce to the mixture.
5) Pour into a saucepan and heat gently, stirring constantly, until sauce reaches 175° F
6) Remove sauce from the heat. Stir for 30 seconds more. Keep warm
4 slices of fresh foie gras (2 1/2 oz each, 1 inch thick)
14 oz of cheese curds
4 white-fleshed potatoes (cut into French fries)
Oil for frying (2/3 tallow and 1/3 peanut oil)
1) Preheat oven to 450° F
2) In a very hot pan, scar the foie gras pieces until they are golden brown. Transfer silces to a baking sheet and finish cooking in the oven for 4-5 minutes.
3) 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.
4) Place a slice of seared foie gras on top of the bed of French fries and smother in the foie gras sauce
5) Decorate with a few dabs of regular poutine sauce and serve immediately