fois gras poutine
No Image
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!
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For fois gras poutine
- FOR THE POUTINE:
-
7 ozfresh fois gras
-
6egg yolks
-
2 1/2 cpoutine sauce
-
1/4 c35% cream
- FOR THE FOIS GRAS AND PRESENTATION:
-
14 ozfresh fois gras, cut into four 1 inch slices
-
14 ozcheese curds
-
4white-fleshed potatoes, cut into french fries
-
oil, for frying
How To Make fois gras poutine
-
1For the Foie Gras Sauce:
-
2Set aside ½ cup of sauce for final presentation of the poutine. In a saucepan, bring the remaining poutine sauce to a boil.
-
3Mix 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.
-
4Pour 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.
-
5For the Foie Gras and Presentation:
-
6Preheat the oven to 450°F (230°C).
-
7In 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.
-
8Cook the fries in the oil until crisp and place them on top of a mound of cheese curds in the middle of the plate.
-
9Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Fois Gras Poutine:
ADVERTISEMENT