Poutine with pulled-duck confit
- 15 ml (1 tbsp) butter
- 1 French shallot, thinly sliced
- 125 ml (1/2 cup) red wine
- 3 duck legs confit
- 2 cans of 296 ml (10 oz) of peppercorn gravy
- 8 Idaho potatoes
- 125 ml (1/2 cup) olive oil
- Salt and freshly ground black pepper
- 2 packages of cheese curds, room temperature
- Preheat the oven to 200°C (400°F).
- In a saucepan, melt the butter over medium heat.
- Sweat the shallot.
- Add the red wine and 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.