Description
A rich and indulgent take on the classic poutine, featuring crispy fries, tender Brome Lake duck, squeaky cheese curds, and a savory duck gravy.
Ingredients
Scale
For the Fries:
- 4 large russet potatoes, cut into fries
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Duck:
- 2 Brome Lake duck legs
- 1 teaspoon salt
- 1/2 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
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Assembly:
- 1 cup cheese curds
- 1 tablespoon fresh chives, chopped
Instructions
-
Roast the Duck:
- Preheat oven to 325°F (165°C).
- Season duck legs with salt, pepper, garlic powder, and thyme.
- Place in a baking dish, cover, and roast for 2 hours until tender.
- Shred the meat and set aside.
-
Prepare the Fries:
- Toss potato fries with oil, salt, and pepper.
- Bake at 425°F (220°C) for 30 minutes, flipping halfway.
- Alternatively, deep-fry at 350°F (175°C) until golden and crispy.
-
Make the Gravy:
- In a pan, melt duck fat over medium heat.
- Whisk in flour and cook for 2 minutes.
- Slowly add broth, stirring until thickened.
- Add Worcestershire sauce, salt, and pepper.
-
Assemble the Poutine:
- Layer fries in a serving dish.
- Top with cheese curds and shredded duck.
- Pour hot gravy over everything.
-
Garnish & Serve:
- Sprinkle with fresh chives and serve immediately.
Notes
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes, then pat dry before baking or frying.
- No cheese curds? Use chunks of fresh mozzarella for a similar texture.
- For a deeper flavor, use red wine instead of Worcestershire sauce in the gravy.
