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Duck confit poutine recipe
Do you like poutine and duck? This dish is made for you. Famous in many regions of Canada, duck confit poutine will satisfy your appetite. We reveal the recipe to you.
Origin of duck confit poutine
According to several legends, duck confit poutine first appeared in Quebec. The recipe appeared in Drummondville, a village in Center-du-Québec.
Legend has it that the dish was originally cooked in the restaurant Le Roy Jucep. While no other establishment has yet heard of poutine, this one already offered a dish of fries with cheese and sauce.
A fact that another legend disputes. Indeed, some say the recipe was first served in Warwick. It was apparently created after a customer at the restaurant Le lutin qui rit asked for his fries and cheese to be put together.
Furthermore, another version evokes a small disappointment encountered by the La Petite Vache cheese dairy. At the time based in Princeville, it would have had difficulty selling its stocks, and had to innovate a little. It was as a result of the small innovations that she undertook that the duck confit poutine dish would have seen the light of day.
You will have understood, there are several versions to the story of the poutine with duck confit. If to this day, no one knows which anecdote is the true one, that does not stop Canada from making it one of its specialties.
Ingredients
Here are the ingredients you need to prepare a duck confit poutine dish for four people:
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Potatoes (8 pieces)
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Sunflower oil
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A clove of garlic
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A shallot
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Of butter
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Of White wine
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Of flour
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Ketchup
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A beef broth
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A sauce
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Brown sugar
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Tabasco
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Duck legs (two pieces)
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An onion
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Mountain tomme (150 g)
Preparation
Start by preheating the oven to 220°C. Then, peel and cut the potatoes.
Take a large bowl and place the potatoes you have just prepared in it. Add a sugar spoon of oil. Then, salt, pepper and mix.
Take a frying pan covered with parchment paper and pour the seasoned potatoes on it. Then bake for 30 to 35 minutes. Then set aside.
Heat the beef broth (40 cl). At the same time, prepare the sauce and chop the garlic and shallot until very fine.
Then take a saucepan and melt the butter in it. Pour in the shallot and garlic. Then sprinkle with flour. Once done, stir to mix the ingredients well.
In the same saucepan, add the beef broth and white wine. Then, incorporate the following ingredients, making sure to respect the quantities indicated:
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Ketchup (6 cl)
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Brown sugar (2 tablespoons)
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Tabasco (8 drops)
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Sauce (a spoonful of sugar)
Once all the ingredients have been added, simmer for 15 minutes over low heat. Then take care of the duck legs. You will need to heat them in the pan for 10 minutes. Only remove them from the heat once they are well cooked. Then, shred the flesh.
Grab the spring onion stems. Cut them finely. Divide the fries between bowls, and pour in the cheese. Also garnish them with shredded duck confit, onion stalks and hot sauce. There you go, all that remains is to taste!
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