Restaurant Au Pied de Cochon is arguably Montreal’s most famous modern bistro, thanks largely to chef Martin Picard’s ingenious take on poutine, the city’s signature junk food. This incorporation of foie gras, from L’Album by Chef Martin Picard, takes the usual concoction of french fries, gravy, and cheese curds to another level.
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Ingredients:
7 ounces fresh foie gras
6 egg yolks
2 1/2 cups PDC poutine sauce (available at the restaurant, or use store-bought poutine sauce)
1/4 cup cream (35 percent milk fat)
Foie Gras and Presentation of the Poutine
4 slices fresh foie gras, 3 1/2 ounces each, 1-inch thick
14 ounces cheese curds
4 white-fleshed potatoes (cut into french fries)
Oil for frying (2/3 tallow and 1/3 peanut oil)
Directions:
Foie Gras Sauce
Set aside 1/2 cup of PDC poutine sauce for final presentation. In a saucepan, bring two cups PDC poutine sauce to a boil. Mix the egg yolks, foie gras, and cream in a food processor at high speed. Slowly add the two cups of hot poutine sauce to the mixture. Pour into a saucepan and heat gently, stirring constantly, until the sauce reaches 175°F (80°C). Remove the sauce from the heat and stir for 30 seconds more. Keep warm.
Foie Gras and Presentation of the Poutine
Preheat the oven to 450°F (230°C). In a 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 four to five minutes. Cook the fries in the oil until crisp. Place the fries on top of a mound of cheese curds on a serving plate. Then, place a slice of seared foie gras on top and smother in the foie gras sauce. Decorate with the one-half cup regular poutine sauce and serve immediately.
Servings: Serves four
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