Brindle Room's Duck Confit Poutine Recipe

"I watched this recipe on Guy Fieri's show: Diners, Drive-Ins and Dives. I couldn't stop thinking about it and each time I've gone to the market and see duck I've been bummed because I could only remember the the recipe name, etc peripherally. I just found it and placing it here for safe keeping. This recipe is meant to make ahead in stages, but I bet it's so worth it and placing this on my "To Make File" since we love poutine anything, but keeping the "duck" a secret from my family. By Chef: Former Chopped contestant Jeremy Spector who is also the owner of The Brindle Room Restaurant."

Step by Step Method

For the Duck:

Step 1

Place the duck legs in a shallow pan. Rub the the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. Cover with plastic wrap and let sit in the refrigerator for 24 hours.

Step 2

Preheat the oven to 250 degrees F.

Step 3

After the duck has been in the fridge for 24 hours, rub off the salt and herbs and set aside. Place the herb mix into a colander and rinse off the salt. Pat the herb mix dry and add back to the duck. Cover the duck and herb mix with the rendered duck fat and cook in the oven until the meat is falling off the bone, about 2 hours 30 minutes.

Step 4

When finished cooking, take the duck legs out of the fat and cool. After the duck is cool, take the meat off the bone. Set the meat aside for later use.

For the French Fries:

Step 5

Cut the potatoes to desired French-fry size. Place in cold water for 1 hour.

Step 6

Heat the oil in a heavy-bottom pan until it reaches a temperature of 250 degrees F. Line a half sheet tray with paper towels.

Step 7

Pat the uncooked French fries dry, add to the oil, and cook until the fries are soft all of the way through and not crispy, about 5 minutes. With a slotted spoon, remove the fries from the oil and place on the prepared half sheet tray. Turn the heat up on the oil to 350 degrees F.