Poutine with duck confit, Le Fêtard cheese and beer sauce

Ingredients

• 1 pack (750g) straight cut potato fries ”Cavendish From the Farm”
• 1 big pack (250g) fresh cheese curds
• 1 cooked duck confit leg, meat removed and coarsely chopped
• 100g Le Fêtard* cheese (or sharp cheddar), grated
• About 1 cup of demi-glace sauce with Maudite beer, very hot
• Ground pepper
• 2 good slices of cooked foie gras, garnished with fleur de sel (optional)