Pied a Cochon Foie Gras Poutine for 2-4

By polloazul

Ingredients

• 2 1/2 oz foie gras ( I use wonderful cubes from D'Artagnan)
• 2 egg yolks
• 2/3 c plus 2 T poutine sauce
• 2 T cream
• Poutine Sauce
• 2 T butter of duck fat
• 1 shallot, chopped
• 1/2 t dry thyme
• 1/4 c red wine
• 1 T cognac or armagnac
• 2 T flour
• 1 C chicken stock, warm
• 2 T demi glace
• 1 t Worcestershire
• s & p

Preparation

Step 1

foie gras for searing ( I used a few cubes for each plate)
5 oz mozzarella, cut in 2-3 slices and then into wedges or cheese curds
1 c cottage cheese, drained for a few hours (optional)
1-2 large packages McDonald’s French fries (you may want to warm them in a 350º oven on a sheet pan for 5 or 10 minutes –– better still have someone fly them in, piping hot from the restaurant)
¼ c poutine sauce (gravy) for spooning on top (optional)
chopped parsley

Bring the poutine sauce to a boil and then keep warm. Mix the egg yolk, foie gras and cream in a food processor and blend. Pour the hot poutine sauce into the mix and pulse a few times. You can strain it at this point if you would like as you add it back into the saucepan. Heat over low heat, stirring constantly, till it reaches a temperature of 175º and remove from heat. Continue stirring for 30 seconds more and keep warm.

Heat a cast iron skillet till hot. Place a few pieces of foie gras in the pan and sear on both sides.

Place cheese on one large plate or individual plates. Put the cheese(s) on a plate(s) and place in a microwave and warm for 30 seconds or until slightly melted.

Sprinkle fries on top of the cheese, pour foie gras poutine sauce over the fries. Pour a little reserved poutine sauce over that if you would like and sprinkle with parsley.

Poutine Sauce

aute the shallot in butter or duck fat. Add the thyme, wine and brandy and reduce a little. Stir in the flour and slowly add the stock and demi glace and stir till thickened.
Add the Worcestershire and strain. Salt and pepper to taste.