Gourmet Poutine with Duck Confit

• 2 pounds frozen French fries
• 8 ounces cheese curds
• 2 cups prepared gravy
• 12 ounces duck confit (legs or shredded)
• 2 tablespoons vegetable oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 Spread frozen fries on a baking sheet and drizzle with oil. Bake until crispy, about 25 minutes.
3. 3 Meanwhile, remove duck confit from refrigerator and warm in a small oven.
4. 4 In a large bowl, toss the baked fries with cheese curds.
5. 5 Divide fries between serving bowls.
6. 6 Spoon warm gravy over the fries.
7. 7 Top with crispy duck confit pieces.
8. 8 Serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Substitute chicken confit for a lighter option.
• Add sautéed mushrooms for an earthy twist.

Substitutions

• Use store-bought gravy if short on time.
• Substitute turkey confit if duck is unavailable.

Pairings

• Coleslaw
• Garlic bread

Nutrition

Tips

• For extra crispy fries, you can double fry them in a pot of oil before baking.
• Warm the duck confit gently to maintain its texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven to maintain crispiness.

Freezing: Does not freeze well due to texture changes in fries and cheese curds.

Serving Suggestions

• Pair with a cold craft beer or a glass of dry riesling.
• Add a side of coleslaw for a refreshing contrast.

FAQ