Poutine With Pulled-Duck Confit

4
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"Poutine is famous in Quebec but so is duck. Here is a delicious combination"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (400.6 g)
  • Calories 504.5
  • Total Fat - 30.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 7.6 mg
  • Sodium - 82.7 mg
  • Total Carbohydrate - 53.5 g
  • Dietary Fiber - 8.2 g
  • Sugars - 3.9 g
  • Protein - 5.8 g
  • Calcium - 33.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a saucepan, melt the butter over medium heat.

Step 3

Sweat the shallot.

Step 4

Add the red wine; allow to reduce by a third.

Step 5

Add the peppercorn gravy and simmer over low heat for 5 minutes.

Step 6

Meanwhile, heat the duck legs in the oven (long enough to remove the meat easily).

Step 7

Remove the bones and cut the meat into strips.

Step 8

Peel and cut the potatoes into thick fries.

Step 9

Place on a baking sheet. Sprinkle with oil.

Step 10

Cook in the oven for 18 to 20 minutes, or until the fries are nicely browned.

Step 11

Add the duck meat to the sauce. Keep warm, without simmering.

Step 12

Place the fries in soup plates. Salt lightly.

Step 13

Garnish with duck strips.

Step 14

Add the cheese curds.

Step 15

Top with sauce. Season with pepper.

Step 16

Serve.

Tips & Variations


No special items needed.

Related