Duck Poutine Recipe
Herbed potato wedges, Dan & Debbie's curds, duck confit, Dijon demi-glace.
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Ingredients
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Potato Wedges
Duck Confit
Dijon Demi-Glace
Assembly
Method
Potato Wedges
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash the russet potatoes thoroughly and cut them into wedges (about 1 inch thick).
- 2
Season the Wedges
In a large bowl, toss the potato wedges with olive oil, dried rosemary, dried thyme, salt, and black pepper until evenly coated.
- 3
Bake the Wedges
Spread the seasoned potato wedges on a baking sheet in a single layer. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
Duck Confit
- 4
Prepare the Duck
Rub the duck legs with salt and black pepper. Place them in a deep baking dish with garlic cloves and thyme sprigs. Cover with duck fat.
- 5
Cook the Duck
Cover the dish with aluminum foil and cook in the oven at 300°F (150°C) for 2-3 hours, until the duck meat is tender and falls off the bone.
- 6
Shred the Duck
Remove the duck from the fat and let it cool slightly. Shred the meat off the bones, discarding the skin and bones. Set aside.
Dijon Demi-Glace
- 7
- 8
- 9
Add Beef Stock and Dijon
Stir in the beef stock and Dijon mustard. Simmer for about 15 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
Assembly
- 10
Assemble the Poutine
On a plate, layer the crispy potato wedges with shredded duck confit. Top with Dan & Debbie's cheese curds and drizzle with Dijon demi-glace. Garnish with chopped parsley.