Luxurious French Duck Confit Poutine with Truffle Oil
Indulge in this elevated poutine featuring rich duck confit and aromatic truffle oil.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Season duck legs
Rub the duck legs with salt, garlic, and thyme.
- 2
Marinate overnight
Cover with plastic wrap and refrigerate overnight.
- 3
Rinse and dry
Rinse duck legs and pat dry before cooking.
Preparing the Fries
- 1
Soak potatoes
Soak the cut potatoes in cold water for 1 hour.
- 2
Drain and dry
Drain and dry the potatoes thoroughly.
- 3
First fry
Preheat oil to 325°F and begin frying the potatoes until golden.
Tip: Double fry your potatoes for extra crispiness.
How to Make Luxurious French Duck Confit Poutine with Truffle Oil
Total time: 4 h 40 min · Yields 4 servings
- 1
Cook duck confit
Slow-cook the duck legs submerged in duck fat at 225°F for 2.5 hours until tender.
- 2
Prepare gravy
Melt butter in a saucepan, add flour to form a roux; whisk in beef stock gradually.
- 3
Final fry
Increase oil temperature to 375°F and fry potatoes a second time until crispy.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
You can make the duck confit up to 3 days in advance and reheat before assembling.
What can I use instead of cheese curds?
Substitute with diced fresh mozzarella for a similar texture.
Can I bake the fries instead of frying?
Yes, bake at 425°F, tossing halfway, until crisp.
How can I make it healthier?
Use sweet potatoes for fries and lighter gravy for fewer calories.
You might also love
Browse all recipes
Miso Salmon With Charred Scallion Rice
Tuna Tartare With Sesame Avocado Base
Beef Stir Fry With Blistered Snap Peas
Lamb Tagine With Honeyed Summer Apricots
Watermelon Poke Bowl With Spicy Mayo
High Protein Breakfast Bowl With Smoked Paprika
Explore more from TastyFood
Looking for something different? Browse by category.