Foie Gras Poutine
Enrico Frank Andreoli is a Montreal native and an avid fan of his city’s vibrant food scene. In fact, he has even started a series of blogs to introduce people to Montreal cuisine. For today’s blog, Enrico Frank Andreoli shares with readers the recipe of one of Montreal’s favorite dishes – Foie Gras Poutine.
Any tourist who visits Montreal would almost certainly regret not sampling genuine Quebecois poutine, and there’s no poutine quite like the poutine of Au Pied Du Cochon’s celebrity chef, Martin Picard. This dish that oozes with gourmand decadence and fatty flavors is one of the most beloved plates in the city.
So, without further ado, Enrico Frank Andreoli shares below the Foie Gras Poutine recipe, as found on Magazine.Trivago.com.
Foie Gras Sauce Ingredients
- 7 oz fresh foie gras
- 6 egg yolks
- 2 ½ cup Pied de Cochon poutine sauce (or store-bought poutine sauce)
- ¼ cup 35% M.F. cream
Foie Gras Sauce Directions
- In a saucepan, bring the poutine sauce to a boil. Set aside ½ cup (100 mL) of sauce to pour over when the poutine is finished.
- Combine the egg yolks, foie gras, and cream in a food processor at high speed until it’s well blended.
- Slowly add the 2 cups (500 mL) hot poutine sauce to the mixture.
- Pour into a saucepan and heat slowly, constantly stirring, until the sauce reaches 175F degrees.
- Remove sauce from heat. Stir for 30 seconds. Keep warm.
Further Poutine Ingredients
- 4 slices fresh foie gras, 3 ½ oz (100 g) each, 1-inch (2 ½ cm) thick
- 14 oz cheese curds
- 4 white-fleshed potatoes (cut into French fries)
- Oil for frying (2/3 tallow and 1/3 peanut oil)
Further Poutine Directions
- Preheat the oven to 450 degrees (230C).
- 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 according to preference.
Enrico Frank Andreoli hopes everyone who tries the recipe enjoys the meal as much as he did.