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Duck confit poutine recipe
You like the 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.
Origin of duck confit poutine
According to several legends, poutine with duck confit first appeared in Quebec. The recipe is said to have appeared in Drummondville, a village in the Centre-du-Québec region.
Legend has it that the dish was originally cooked in the restaurant Le Roy Jucep. While no other establishment had yet heard of poutine, this one already offered a plate of cheese fries and in sauce.
A fact that is disputed by another legend. Indeed, some say that the recipe was first served in Warwick. It is said to have been created after a customer at the restaurant Le lutin qui rit asked for his fries and cheese to be put together.
Furthermore, another version mentions a small disappointment encountered by the cheese factory La Petite Vache. At the time, located in Princeville, it had difficulty selling its stocks, and had to innovate a little. It was following the small innovations it undertook that the poutine dish with duck confit would have seen the light of day.
As you will have understood, there are several versions of the story of the poutine with duck confit. Although to this day, no one knows which anecdote is true, that doesn't 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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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 cheese (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 spoonful of oil. Then, salt, pepper and mix.
Take a baking sheet lined with parchment paper and pour the seasoned potatoes on top. Then bake for 30 to 35 minutes. Then set aside.
Heat the beef stock (40 cl). At the same time, prepare the sauce and chop the garlic and shallot until finely chopped.
Then take a saucepan and melt the butter in it. Pour in the shallot and garlic. Then, sprinkle with flour. Once this is done, stir to mix the ingredients well.
In the same pan, add the beef broth and white wine. Then, add 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 (one spoonful of sugar)
Once all the ingredients are 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. Do not remove them from the heat until they are well cooked. Then, shred the flesh.
Grab the spring onion stalks. Chop them finely. Divide the fries into the bowls and pour the cheese over them. Also garnish them with shredded duck confit, onion stalks and hot sauce. There you have it, all that's left to do is enjoy!
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