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.

Luxurious French Duck Confit Poutine with Truffle Oil

Name: Luxurious French Duck Confit Poutine with Truffle Oil
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Duck legs; Salt; Garlic, minced; Shallots, sliced; Fresh thyme; Black peppercorns; Duck fat; Russet potatoes; Vegetable oil; Salt; Unsalted butter; All-purpose flour; Beef stock; Salt and pepper; Cheese curds; Truffle oil; Freshly ground black pepper; Fresh parsley

A decadent twist on a Canadian classic

Indulge in this elevated poutine featuring rich duck confit and aromatic truffle oil.

3 h 30 min
4
Advanced

Ingredients

For the Duck Confit

Duck legs

Salt

2 tablespoons

Garlic, minced

2 cloves

Shallots, sliced

Fresh thyme

4 sprigs

Black peppercorns

1 teaspoon

Duck fat

4 cups

For the Fries

Russet potatoes

4 large, peeled and cut into sticks

Vegetable oil

1 liter

Salt

to taste

For the Gravy

Unsalted butter

2 tablespoons

All-purpose flour

2 tablespoons

Beef stock

2 cups

Salt and pepper

to taste

For the Assembly

Cheese curds

1 cup

Truffle oil

1 tablespoon

Freshly ground black pepper

to taste

Fresh parsley

for garnish

Preparation

Marinating the Duck

Season duck legs

Rub the duck legs with salt, garlic, and thyme.

Marinate overnight

Cover with plastic wrap and refrigerate overnight.

Rinse and dry

Rinse duck legs and pat dry before cooking.

Preparing the Fries

Soak potatoes

Soak the cut potatoes in cold water for 1 hour.

Drain and dry

Drain and dry the potatoes thoroughly.

First fry

Preheat oil to 325°F and begin frying the potatoes until golden.

Double fry your potatoes for extra crispiness.

Cooking Process

Cook duck confit

Slow-cook the duck legs submerged in duck fat at 225°F for 2.5 hours until tender.

Prepare gravy

Melt butter in a saucepan, add flour to form a roux; whisk in beef stock gradually.

Final fry

Increase oil temperature to 375°F and fry potatoes a second time until crispy.

Plating & Serving