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Shredded duck poutine from chez victor


20 minutes


30 minutes


4 servings

Shredded duck poutine from chez victor
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2 duck legs confit, skinless and shredded (homemade or store bought)
Oil for frying (peanut or canola)
30 mL (2 tbsp) butter, softened
30 mL (2 tbsp) flour
125 mL (1/2 cup) port
1 grey shallot, finely chopped
250 mL (1 cup) demi-glace
250 mL (1 cup) duck stock
500 mL (2 cups) cheese curds
Salt and freshly ground pepper
6 Russet or Idaho potatoes*


  1. Heat the oil to 150°C (300°F) in a deep fryer or a heavy-bottomed saucepan.
  2. Preheat the oven to 150°C (300°F).
  3. Place the shredded duck in a baking dish and warm in the oven.
  4. Using a spoon, combine the butter and flour in a bowl to make a beurre manié.
  5. In a small saucepan, boil the port with the shallot until the liquid has completely evaporated. Pour in the demi-glace sauce and duck stock, and bring to a boil. Beat in the beurre manié and let boil for 2 minutes. Season with salt and pepper. Reduce the heat to low to keep the sauce warm.
  6. Peel and rinse the potatoes, then cut into strips. Precook the potatoes by frying them in 2 batches, 3 to 4 minutes per batch. Transfer to a baking sheet lined with paper towel.
  7. Raise the temperature of the oil to 200°C (400°F), and fry the potatoes a second time, 3 to 4 minutes per batch. Transfer them to a baking sheet lined with fresh paper towel. Season with pepper.
  8. Divide the fries, cheese and shredded duck among 4 bowls, then drizzle with sauce, to taste.

*You can also use store-bought fries and follow the manufacturer’s cooking instructions. 

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.