(duck Poutine) Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 3/8–1/2-inch fries. Place cut fries in a large bowl and cover with cold water. Soak 30 minutes to 1 hour to remove excess starch.

Dry and par-cook

Drain and rinse fries, then spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Heat 2 cups of oil in a heavy pan or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until just softened and lightly colored. Remove to a wire rack or paper towel–lined tray.

Finish frying

When ready to serve, increase oil temperature to 375°F (190°C). Fry par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, toss with 1 tsp fine sea salt, and keep warm in a low oven (200°F / 95°C) while assembling.

Crisp bacon

Slice bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until browned and crisp, about 6–8 minutes. Remove bacon with a slotted spoon to paper towels, reserving 1 tablespoon of bacon fat in the pan.

Crisp duck

If using pre-made duck confit legs, shred the meat from the bones into bite-size pieces. In the same skillet, add 1–2 tbsp reserved duck fat and warm over medium–high heat. Add shredded duck in a single layer and cook, undisturbed, 3–4 minutes to crisp the edges, then toss and cook another 2 minutes until heated through and slightly crisp. Season lightly with black pepper. Keep warm.

Make roux

In a medium saucepan, melt 1 tablespoon unsalted butter with 2 tablespoons reserved duck drippings over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is a light golden roux and smells toasty (do not brown too dark).

Deglaze and simmer

If using, pour 2 tablespoons dry red wine or Madeira into the pan to deglaze and reduce by half, scraping any browned bits. Slowly whisk in 2 cups duck or chicken stock until smooth. Add the smashed garlic clove, thyme sprig, 1 teaspoon soy sauce, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Bring to a simmer and cook 6–8 minutes until slightly thickened.

Finish

Taste and adjust seasoning. Remove garlic and thyme. If you prefer a silkier gravy, strain through a fine-mesh sieve and return to low heat until ready to serve. Keep warm.

Prepare onion

Thinly slice the yellow onion. Optionally sauté the onion in 1 teaspoon of reserved duck fat over medium heat for 4–5 minutes until soft and translucent for a sweeter note; or serve raw for bite and crunch.

Assemble poutine

Divide the hot fries between 4 plates or two large share plates (serves 2–4 depending on appetite). Scatter the white cheddar cheese curds evenly over the fries. Top with shredded, crispy duck confit and the crisped bacon pieces. Spoon the hot duck gravy liberally over the fries, cheese curds, and meat so the curds begin to melt. Garnish with the sliced/sautéed onions and an extra grind of black pepper.

Serve

Serve immediately while fries are hot and the cheese curds are melting. Provide extra gravy on the side if desired.