Poutine With Pulled-Duck Confit
Created by Marramamba on August 10, 2015
- Servings: 4
- Prep Time: 25m
- Cook Time: 30m
- Recipe #20538
Ingredients
- 1 tablespoons butter
- 1 shallot (French shallot, thinly sliced)
- 1/2 cup red wine
- Duck legs confit (3)
- Peppercorn gravy (2 cans, 296 ml, 10 oz.)
- 3 pounds potatoes (8 Idaho)
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Cheese curds (2 packages, room temperature)
How to Make
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Step 1: Preheat the oven to 200°C (400°F).
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Step 2: In a saucepan, melt the butter over medium heat.
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Step 3: Sweat the shallot.
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Step 4: Add the red wine; allow to reduce by a third.
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Step 5: Add the peppercorn gravy and simmer over low heat for 5 minutes.
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Step 6: Meanwhile, heat the duck legs in the oven (long enough to remove the meat easily).
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Step 7: Remove the bones and cut the meat into strips.
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Step 8: Peel and cut the potatoes into thick fries.
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Step 9: Place on a baking sheet. Sprinkle with oil.
How to Make
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Step 10: Cook in the oven for 18 to 20 minutes, or until the fries are nicely browned.
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Step 11: Add the duck meat to the sauce. Keep warm, without simmering.
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Step 12: Place the fries in soup plates. Salt lightly.
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Step 13: Garnish with duck strips.
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Step 14: Add the cheese curds.
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Step 15: Top with sauce. Season with pepper.
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Step 16: Serve.