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1
To ready the crust, sift together the flour, brewers yeast, baking powder, pepper, sage, salt, Old Bay, and garlic powder into a bowl.
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2
Keep the buttermilk in the fridge.
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3
To make the mayonnaise, in a bowl, mix together the mayonnaise and the Sriracha and Maggi sauces.
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4
Put the sauce in the fridge until serving.
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5
Put the foie gras in the freezer 30 minutes before you are ready to cook it.
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6
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 350F (180C).
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7
To set up the crust assembly, put the bowl holding the flour mixture on your countertop.
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8
Pour the buttermilk into a second bowl and put it alongside the flour mixture.
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9
To coat the foie gras slices, one at a time, dip them into the buttermilk and then into the flour mixture.
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10
Repeat the dips a couple more times.
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11
Keep the coating soggyyou dont want it too dryand resist the urge to pat the slices.
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12
Drop 2 coated foie gras slices into the hot oil and cook for exactly 3 minutes and 20 seconds.
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13
Drain briefly on paper towels and pat them dry.
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14
Repeat with the remaining 2 slices.
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15
Lay a slice of cheese on 1 patty, place 2 slices of bacon on top of the cheese, and spread half of the mayo on top.
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16
Top with a second patty, then plate.
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17
Repeat to a build second stack.
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18
Top each stack with a drizzle of maple syrup and a pinch each of crispy sea salt and pepper.
