POUTINE WITH SHREDDED CONFIT DUCK, BACON, AND KUMQUAT CRUSH SAUCE

|Marketing Lapimenterie
POUTINE À L’EFFILOCHÉ DE CANARD CONFIT, BACON ET SAUCE KUMQUAT CRUSH

Ingredients:

  • 1 package of confit duck legs from Canards du Lac Brome, 330 g

  • 1 package of duck bacon from Canards du Lac Brome, 175 g

  • A drizzle of Kumquat Crush sauce

  • 5 large yellow-fleshed potatoes, peeled and cut into sticks

  • 1 bag of cheese curds, 400 g

  • 500–600 ml brown poutine gravy

  • Duck fat or frying oil

  • Salt, to taste

Preparation steps:

  1. Preheat the oven to 200°C (400°F).

  2. Peel the potatoes and cut them into sticks of uniform size for even cooking.

  3. Rinse the potato sticks under cold water to remove excess starch for crispier fries.

  4. Heat the duck fat or frying oil in a deep fryer to 170–180°C.

  5. Meanwhile, place the confit duck legs in a roasting pan, skin side up, and cover. Bake in the middle of the oven for 10 minutes. Remove the cover and broil until the skin is golden and crispy, about 5 minutes.

  6. Remove from the oven and shred the duck. Set aside.

  7. Fry the potato sticks in small batches in the hot duck fat until golden and crispy, about 3–4 minutes.

  8. Remove the fries and place them on paper towels to drain excess fat. Season immediately with salt. Repeat with remaining potatoes.

  9. Reheat the poutine gravy in a saucepan over medium heat. Set aside.

  10. Reheat the duck bacon in a skillet over medium-high heat. Set aside.

  11. In four shallow bowls, layer the fries. Top with cheese curds and shredded duck. Pour over the poutine gravy, then add duck bacon and a drizzle of Kumquat Crush sauce to taste. Serve immediately.