Poutine Recipe
Hand Cut Fries, Wisconsin Cheese Curds, Parmigiano Reggiano, Green Onions and Duck Fat Gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Gravy
Toppings
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries.
- 2
Making the Gravy
- 3
Preparing the Roux
In a saucepan, heat the duck fat over medium heat. Whisk in the flour and cook for about 2 minutes until golden brown.
- 4
Adding Stock
Gradually whisk in the duck stock, soy sauce, and black pepper. Simmer for about 10 minutes until the gravy thickens.
Assembling the Poutine
- 5
Layering the Ingredients
On a serving plate, place a generous portion of the hand-cut fries. Top with cheese curds, pour the hot duck fat gravy over, and sprinkle with grated Parmigiano Reggiano and chopped green onions.
