Duck Confit Poutine

Ingredients

Duck legs

4

Salt

to taste

Black pepper

to taste

Vegetable oil

for frying

Potatoes

4 large, cut into fries

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Beef broth

2 cups

Cheese curds

2 cups

Instructions

1. Rub the duck legs generously with salt and black pepper. Place them in the refrigerator for 24 hours to cure, which enhances the flavor and tenderness.
2. After 24 hours, rinse off the salt and pat the duck legs dry. Place them in a slow cooker, cover, and cook on low for 6 hours, or until the duck is tender and easily pulls apart. Alternatively, you can confit them in duck fat for an even richer flavor.
3. Preheat your oven to 400°F (200°C). Toss the cut potatoes in vegetable oil, ensuring they are well-coated. Spread them out on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway through, until crispy and golden brown.
4. While the fries are baking, melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in the beef broth, bringing it to a simmer. Cook for about 10 minutes, stirring occasionally, until the gravy thickens. Season with black pepper to taste.
6. To assemble the poutine, divide the crispy fries among 4 plates. Shred the duck confit and generously top the fries with it. Add a handful of cheese curds on top, followed by a generous ladle of hot gravy.
7. Serve immediately while the fries are hot and the cheese curds are melting.