Poutine With Pulled-Duck Confit
August 10, 2015
"Poutine is famous in Quebec but so is duck. Here is a delicious combination"
- 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
Preheat the oven to 200°C (400°F).
In a saucepan, melt the butter over medium heat.
Sweat the shallot.
Add the red wine; allow to reduce by a third.
Add the peppercorn gravy and simmer over low heat for 5 minutes.
Meanwhile, heat the duck legs in the oven (long enough to remove the meat easily).
Remove the bones and cut the meat into strips.
Peel and cut the potatoes into thick fries.
Place on a baking sheet. Sprinkle with oil.
Cook in the oven for 18 to 20 minutes, or until the fries are nicely browned.
Add the duck meat to the sauce. Keep warm, without simmering.
Place the fries in soup plates. Salt lightly.
Garnish with duck strips.
Add the cheese curds.
Top with sauce. Season with pepper.
Tips & Variations
No special items needed.