This ultra-indulgent snack is a combination of rich, creamy and crisp.
ingredients
For the Foie Gras Sauce
For the Foie Gras and Presenta
directions
Set aside 100 ml (½ cup of sauce for final presentation of the poutine.
In a saucepan, bring the PDC poutine sauce to a boil.
Mix the egg yolks, foie gras and cream in a food processor at high speed.
Slowly add the 500 ml (2 cups) of hot poutine sauce to the mixture.
Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 80°C {175 °F).
Remove the sauce from the heat. Stir for 30 seconds more. Keep warm.
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.
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.
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.