Poutine With Pulled-Duck Confit

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.