Poutine with Foie Gras

• 3 cups frozen French fries, cooked according to package instructions
• 1 cup cheese curds
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• Salt and pepper to taste
• 1 lobe of foie gras, sliced into 4 pieces
• 2 teaspoons vegetable oil

Steps

1. 1 Preheat oven to 400°F. Spread fries on a baking sheet and warm through.
2. 2 Toss cheese curds with fries and return to oven just until curds soften.
3. 3 For gravy: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux.
4. 4 Gradually whisk in beef broth, stirring constantly until gravy thickens.
5. 5 Season gravy with salt and pepper to taste.
6. 6 Heat a skillet over medium-high heat. Add vegetable oil, then sear foie gras slices for about 1 minute per side.
7. 7 Assemble poutine by ladling hot gravy over fries and cheese curds.
8. 8 Top each serving with a slice of seared foie gras.

Equipment

• Baking sheet
• Skillet
• Saucepan

Variations

• Add sautéed mushrooms or caramelized onions for extra flavor.

Substitutions

• Substitute foie gras with crispy pancetta if unavailable or preferred.

Pairings

• Serve with a side of coleslaw for a refreshing contrast.

Nutrition

Tips

• Use high-quality beef broth for the best-tasting gravy.
• Handle foie gras gently to avoid breaking it apart while searing.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven to maintain crispiness.

Freezing: Not ideal for freezing due to the texture of the fries and foie gras.

Serving Suggestions

• Pair with a crisp lager or a glass of oaked Chardonnay.

FAQ