Decadent Duck Fat Poutine: A Twist on a Canadian Classic

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Ingredients

For the Fries:

• 4 large Russet potatoes
• 1 cup duck fat (can be found at specialty grocery stores or online)
• Salt, to taste
• Pepper, to taste

For the Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef or chicken stock (preferably low-sodium)
• 1 tablespoon duck fat
• Salt and pepper, to taste

For the Assembly:

• 2 cups cheese curds
• Fresh parsley, chopped (optional for garnish)

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Preparation

Step 1: Prepare the Potatoes

1. Clean and Cut: Scrub the Russet potatoes thoroughly under cold water. Pat them dry with a clean kitchen towel. Cut the potatoes into 1/4-inch thick fries, maintaining a uniform size for even cooking.

2. Soak: Place the fries in a large bowl of cold water. Soak for at least 30 minutes or up to overnight. This helps remove excess starch, making the fries crispier.

3. Dry: Drain the fries and pat them completely dry with paper towels. This step is crucial to achieve perfectly crisp fries.

Step 2: Fry the Potatoes

1. Heat Duck Fat: In a large, heavy-bottomed pot or deep fryer, heat the duck fat to 325°F (165°C).

2. First Fry: Working in batches, add the fries to the hot duck fat. Fry for about 4-5 minutes until they turn a pale golden color. Use a slotted spoon to transfer them to a paper towel-lined baking sheet. Repeat until all fries are partially cooked.

3. Cool: Let the fries cool for at least 15 minutes. You can also refrigerate them for up to 2 hours.

4. Second Fry: Increase the temperature of the duck fat to 375°F (190°C). Fry the cooled fries in batches again for an additional 2-4 minutes until they are golden brown and crispy. Transfer them to a fresh sheet of paper towels to drain and quickly season with salt and pepper.

Step 3: Prepare the Gravy

1. Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter with the duck fat.

2. Create Roux: Add the flour, stirring constantly for about 2 minutes until the mixture turns golden and has a nutty aroma.

3. Add Stock: Gradually whisk in the beef or chicken stock, ensuring there are no lumps.

4. Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-10 minutes until thickened. Season with salt and pepper to taste.

Step 4: Assemble the Poutine

1. Layer Fries: On a large serving platter or individual plates, add a generous layer of crispy duck fat-fried fries.

2. Add Cheese Curds: Top the fries with an ample amount of cheese curds.

3. Pour Gravy: Ladle the hot gravy over the fries and cheese curds, ensuring even distribution.

4. Garnish: Optionally, sprinkle with freshly chopped parsley for a pop of color and flavor.

Enjoy!

Serve immediately while everything is hot and the cheese curds start to meld into the rich gravy.

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Recipe Summary

Total Calories (Per Serving): Approximately 650 calories
Preparation Time: 1 hour 30 minutes (including soaking and cooling time)

Duck Fat Poutine offers a luxurious twist on a beloved Canadian classic. The richness of duck fat elevates the dish, pairing perfectly with squeaky cheese curds and savory gravy. Whether you’re indulging for a special occasion or treating yourself to a gourmet snack, this recipe is sure to please.