Poutine with pulled-duck confit
Poutine with pulled-duck confit

Poutine with pulled-duck confit

Preparation 20 to 25 minutes
Cooking time 25 to 30 minutes
Servings 4


  • 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


  1. Preheat the oven to 200°C (400°F).
  2. In a saucepan, melt the butter over medium heat.
  3. Sweat the shallot.
  4. Add the red wine and allow to reduce by a third.
  5. Add the peppercorn gravy and simmer over low heat for 5 minutes.
  6. Meanwhile, heat the duck legs in the oven (long enough to remove the meat easily).
  7. Remove the bones and cut the meat into strips.
  8. Peel and cut the potatoes into thick fries.
  9. Place on a baking sheet. Sprinkle with oil.
  10. Cook in the oven for 18 to 20 minutes, or until the fries are nicely browned. 
  11. Add the duck meat to the sauce. Keep warm, without simmering. 
  12. Place the fries in soup plates. Salt lightly.
  13. Garnish with duck strips.
  14. Add the cheese curds.
  15. Top with sauce. Season with pepper.
  16. Serve.
Availability in stores