Duck Poutine is a luxurious take on the classic Canadian dish, featuring crispy French fries topped with rich duck confit, melty cheese curds, and a savory duck gravy. This indulgent version elevates the traditional poutine to a gourmet level, making it perfect for a special occasion or a decadent treat. Here’s how to make Duck Poutine:
Ingredients:
For the Duck Confit:
- 4 duck legs
- Salt and pepper, to taste
- 4 cloves of garlic, smashed
- 4 sprigs of thyme
- Enough duck fat to cover the duck legs (alternatively, olive oil)
For the French Fries:
- 4 large potatoes (Russet or Yukon Gold), peeled and cut into sticks
- Oil, for frying
For the Duck Gravy:
- 2 tablespoons duck fat (reserved from cooking the duck)
- 2 tablespoons all-purpose flour
- 2 cups duck or chicken stock
- Salt and pepper, to taste
Additional:
- 1 cup cheese curds
Instructions:
1. Prepare the Duck Confit:
- Season the Duck: Season the duck legs generously with salt and pepper. Place them in a dish with the garlic and thyme. Cover and refrigerate for at least 2 hours, or overnight, to marinate.
- Cook the Duck: Preheat your oven to 275°F (135°C). Place the duck legs in an ovenproof dish and cover them with duck fat. Cover the dish with foil and cook in the oven for about 2-3 hours, or until the meat is very tender and pulls away from the bone easily.
- Cool and Shred: Allow the duck to cool in the fat, then remove the duck legs and shred the meat, discarding the bones and skin. Reserve 2 tablespoons of duck fat for the gravy.
2. Make the French Fries:
- Blanch the Fries: In a large pot, heat the oil to 325°F (165°C). Blanch the potato sticks in batches for about 3-4 minutes each. They should be cooked through but not browned. Remove and drain on paper towels.
- Crisp the Fries: Increase the oil temperature to 375°F (190°C). Return the fries to the oil in batches and fry until golden and crispy, about 2-3 minutes. Drain on fresh paper towels and season with salt.
3. Prepare the Duck Gravy:
- Make a Roux: In a saucepan over medium heat, melt the reserved duck fat. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown.
- Add Stock: Gradually whisk in the duck or chicken stock, ensuring there are no lumps. Bring to a simmer and cook until the gravy has thickened. Season with salt and pepper.
4. Assemble the Poutine:
- Layer the Ingredients: Place a generous portion of the crispy fries in a serving dish. Sprinkle the shredded duck confit over the fries, then distribute the cheese curds evenly on top.
- Pour Over the Gravy: Ladle the hot duck gravy over the fries, duck, and cheese curds. The heat from the gravy will help melt the cheese curds.
5. Serve:
- Enjoy Immediately: Serve your Duck Poutine hot, garnished with additional thyme sprigs if desired.
This Duck Poutine recipe brings together the crispy, the creamy, and the savory in a dish that’s sure to satisfy any craving for comfort food with a gourmet twist. Enjoy the rich flavors and varied textures that make this dish uniquely delicious.