Teresa's Recipes
Duck Confit Poutine
Experience an exquisite fusion of flavors with Duck Confit Poutine, a gourmet twist on the iconic Canadian dish. Imagine crispy golden fries, perfectly topped with succulent duck confit that melts in your mouth, gooey cheese curds that stretch with every bite, and a rich, savory gravy drenching it all. This dish not only satisfies cravings but also elevates comfort food to a whole new level. Originating from the streets of Quebec, poutine has transformed from a humble snack into a celebrated symbol of Canadian culinary artistry, making this version a true indulgence worth savoring.
Ingredients
- 4 Duck legs
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 4 large, cut into fries Potatoes
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Beef broth
- 2 cups Cheese curds
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus 24 hours curing time)
- Cook Time: 6 hours (slow cooker) + 25 minutes (fries)
- Calories: 750
- Fat: 45g
- Carbs: 60g
- Protein: 35g
- Sodium: 800mg
- Sugar: 1g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately while the fries are hot and the cheese curds are melting.
Tips
- For an extra flavor boost, try adding fresh herbs like thyme or rosemary to the duck while it cooks.
- If you want to make this dish even more decadent, consider using a mixture of duck fat and vegetable oil for frying the potatoes.
- Experiment with different types of cheese curds, such as smoked or flavored varieties, for a unique twist.