Brome Lake Duck Poutine

A luxurious twist on the classic poutine, this Brome Lake Duck Poutine combines crispy golden fries, tender shredded duck, squeaky cheese curds, and a rich, savory duck gravy. Perfect for indulging in a French-Canadian favorite, this dish elevates traditional comfort food into a gourmet experience.

Why You’ll Love This Recipe

• Rich and flavorful – Slow-roasted Brome Lake duck adds deep, savory taste.
• Crispy and indulgent – Homemade fries provide the perfect base for the decadent toppings.
• Authentic – Cheese curds ensure a true poutine experience with the perfect texture.
• Savory duck gravy – Made from duck fat for an extra depth of flavor.
• Perfect for special occasions – Impress guests with this elevated take on Canadian poutine.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fries:

• 4 large russet potatoes, cut into fries
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Duck:

• 2 Brome Lake duck legs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme

For the Gravy:

• 2 tablespoons duck fat (or butter)
• 2 tablespoons flour
• 2 cups duck or chicken broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon black pepper
• ½ teaspoon salt

For Assembly:

• 1 cup cheese curds
• 1 tablespoon fresh chives, chopped

Directions

1. Roast the Duck

1. Preheat the oven to 325°F (165°C).
2. Season the duck legs with salt, pepper, garlic powder, and thyme.
3. Place in a baking dish, cover, and roast for 2 hours until tender.
4. Once done, shred the meat and set aside.

2. Prepare the Fries

Oven Method:

1. Toss the cut potatoes with vegetable oil, salt, and black pepper.
2. Spread them in a single layer on a baking sheet.
3. Bake at 425°F (220°C) for 30 minutes, flipping halfway until crispy and golden brown.

Deep-Frying Method:

1. Heat oil to 350°F (175°C) in a fryer or deep pot.
2. Fry the potato fries in batches until golden brown and crispy (about 4-5 minutes per batch).
3. Drain on paper towels and season with salt.

3. Make the Duck Gravy

1. In a saucepan, melt the duck fat over medium heat.
2. Whisk in flour and cook for 2 minutes to make a light roux.
3. Slowly add the duck or chicken broth, whisking continuously until thickened.
4. Stir in Worcestershire sauce, black pepper, and salt. Simmer for 5 minutes until smooth.

4. Assemble the Poutine

1. Place the fries on a serving dish.
2. Top with cheese curds and shredded duck.
3. Pour hot duck gravy over the top, letting the cheese melt slightly.

5. Garnish and Serve

1. Sprinkle with fresh chives for extra flavor.
2. Serve immediately and enjoy this gourmet duck poutine!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Servings: 4 servings
• Calories: 650 kcal per serving

Variations

• Crispier Duck – Instead of roasting, sear the shredded duck in a pan before adding it to the poutine.
• Smoky Flavor – Add a pinch of smoked paprika to the duck seasoning.
• Herb-Infused Gravy – Stir in fresh rosemary or thyme for an aromatic touch.
• Spicy Poutine – Add hot sauce or a pinch of cayenne pepper to the gravy.
• Cheese Variations – Swap cheese curds for shredded Gruyère or aged cheddar for a richer flavor.

Storage/Reheating

• Storage: Store any leftover duck and gravy separately in airtight containers in the refrigerator for up to 3 days. Fries are best enjoyed fresh.
• Freezing: The shredded duck and gravy can be frozen for up to 3 months. Reheat before using.
• Reheating: Warm the duck and gravy in a pan over medium heat. Reheat fries in an oven at 375°F (190°C) for 10 minutes to restore crispiness.

FAQs

What is Brome Lake duck?

Brome Lake duck is a high-quality, farm-raised duck from Quebec, known for its rich flavor and tender meat.

Can I use duck breast instead of duck legs?

Yes! Duck breast can be seared and sliced instead of slow-roasted for a different texture.

Where can I find cheese curds?

Cheese curds are available at specialty cheese shops, farmers’ markets, or well-stocked grocery stores.

Can I use frozen fries instead of fresh?

Yes! Use high-quality frozen fries and bake or fry according to package instructions.

How do I make this dish gluten-free?

Use gluten-free flour or cornstarch instead of regular flour for the gravy.

What’s the best oil for deep-frying fries?

Canola, vegetable, or peanut oil work best for frying crispy fries.

Can I use chicken instead of duck?

Yes! Substitute shredded roasted chicken for a lighter alternative.

Can I make this dish ahead of time?

You can roast and shred the duck and prepare the gravy ahead of time. Reheat before assembling for best results.

What’s the best way to get crispy fries?

For extra crispy fries:

1. Soak raw potatoes in cold water for 30 minutes before frying.
2. Double-fry the potatoes: Fry once at 325°F (160°C) until soft, then fry again at 375°F (190°C) until crispy.

What’s the difference between traditional poutine and duck poutine?

Traditional poutine uses classic brown gravy, while duck poutine incorporates richer duck meat and gravy for a more indulgent twist.

Conclusion

This Brome Lake Duck Poutine is an elevated, gourmet version of a Canadian classic, combining crispy golden fries, tender shredded duck, squeaky cheese curds, and rich duck gravy. Whether for a special occasion or a cozy weekend indulgence, this decadent dish is sure to impress. Try it today and enjoy one of Quebec’s most iconic comfort foods with a luxurious twist!