Foie Gras Poutine

200 grams Foie Gras

4 egg yolks 

¼ c heavy cream

3 cups good brown gravy

• Place foie gras, egg yolks and cream into a food processor, blend until smooth.
• In a small saucepan over medium heat place brown gravy, bring up to a simmer.
• Whisk in about ½ cup of the hot gravy into the foie gras mixture to temper it.
• Slowly whisk in foie gras mixture into the gravy, bring back to a simmer, whisking constantly. Do not allow to boil.
• Hot hold gravy while preparing the other ingredients.

300 grams Foie Gras cutlets, sliced ½” thick.

2 TBS of butter

Salt and fresh cracked pepper

400 grams cheese curds

8 cups fresh cut or frozen french fries

Oil for cooking fries.

1 TBS fresh Thyme leaves

• Heat oil for cooking fries.
• Pre heat oven to 400-degrees.
• Place a skillet over medium high heat, allow the pan to warm. Dry off each foie gras slice, lightly season with salt and fresh pepper.
• Place butter in skillet, allow butter to melt and bubble. Add foie gras slices making sure they do not touch each other, or they will not sear properly.
• Sear foie gras until dark golden brown on each side. When seared foie on a sheet pan and place into oven, bake for 4 minutes to finish cooking the foie gras.
• Cook fries until golden brown
• Place a layer of fries onto an oven proof serving platter. Scatter half the cheese curds over the fries, layer the rest of the fries over the curds.
• Place fries in oven for 2 minutes.
• Remove fries from oven, place the seared foie gras over the fries and pour the foie gras gravy over the top.
• Sprinkle with the fresh thyme leaves.

Please note these are meant to be enjoyed immediately.