Jul 14 2026
Restaurants›Copeland's of New Orleans›Duck Poutine Rich Boy Recipe

Duck Poutine Rich Boy Recipe

Inspired by Copeland's of New Orleans
Time3h
Serves4

Shredded duck confit, French fries, rich mushroom gravy, mozzarella cheese, and green onions served on open faced Po-boy Bread.

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Ingredients

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Duck Confit

French Fries

Mushroom Gravy

Assembly

Method

Duck Confit

  1. 1

    Prepare Duck

    Rub the duck legs with salt, black pepper, minced garlic, and thyme. Let them marinate in the refrigerator for at least 8 hours or overnight.

  2. 2

    Cook Duck

    Preheat the oven to 225°F (107°C). Place the duck legs in a baking dish and cover with duck fat. Cook in the oven for 4-6 hours until tender. Allow to cool, then shred the meat.

French Fries

  1. 3

    Prepare Potatoes

    Peel the russet potatoes and cut them into thin strips. Rinse them in cold water and pat dry thoroughly.

  2. 4

    Fry Potatoes

    Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, seasoning with salt to taste.

Mushroom Gravy

  1. 5

    Sauté Vegetables

    In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until translucent.

  2. 6

    Cook Mushrooms

    Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.

  3. 7

    Make Gravy

    Sprinkle the flour over the mushroom mixture and stir to combine. Gradually add the chicken broth while stirring continuously until the gravy thickens. Stir in the soy sauce and season with black pepper to taste.

Assembly

  1. 8

    Assemble Duck Poutine

    Take the sliced Po-boy bread and lay it open on a serving platter. Top with a generous amount of shredded duck confit, followed by the hot French fries. Pour the rich mushroom gravy over the fries and duck, and finish with a sprinkle of shredded mozzarella cheese and chopped green onions.

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