{"id":738,"date":"2025-01-24T23:01:07","date_gmt":"2025-01-24T23:01:07","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/01\/24\/duck-fat-poutine\/"},"modified":"2025-01-24T23:01:09","modified_gmt":"2025-01-24T23:01:09","slug":"duck-fat-poutine","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/01\/24\/duck-fat-poutine\/","title":{"rendered":"Duck Fat Poutine"},"content":{"rendered":"<h1>Decadent Duck Fat Poutine: A Twist on a Canadian Classic<\/h1>\n<hr \/>\n<h2>Ingredients<\/h2>\n<h3>For the Fries:<\/h3>\n<ul>\n<li>4 large Russet potatoes<\/li>\n<li>1 cup duck fat (can be found at specialty grocery stores or online)<\/li>\n<li>Salt, to taste<\/li>\n<li>Pepper, to taste<\/li>\n<\/ul>\n<h3>For the Gravy:<\/h3>\n<ul>\n<li>2 tablespoons unsalted butter<\/li>\n<li>2 tablespoons all-purpose flour<\/li>\n<li>2 cups beef or chicken stock (preferably low-sodium)<\/li>\n<li>1 tablespoon duck fat<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<h3>For the Assembly:<\/h3>\n<ul>\n<li>2 cups cheese curds<\/li>\n<li>Fresh parsley, chopped (optional for garnish)<\/li>\n<\/ul>\n<hr \/>\n<h2>Preparation<\/h2>\n<h3>Step 1: Prepare the Potatoes<\/h3>\n<ol>\n<li>\n<p><strong>Clean and Cut<\/strong>: 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.<\/p>\n<\/li>\n<li>\n<p><strong>Soak<\/strong>: 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.<\/p>\n<\/li>\n<li>\n<p><strong>Dry<\/strong>: Drain the fries and pat them completely dry with paper towels. This step is crucial to achieve perfectly crisp fries.<\/p>\n<\/li>\n<\/ol>\n<h3>Step 2: Fry the Potatoes<\/h3>\n<ol>\n<li>\n<p><strong>Heat Duck Fat<\/strong>: In a large, heavy-bottomed pot or deep fryer, heat the duck fat to 325\u00b0F (165\u00b0C).<\/p>\n<\/li>\n<li>\n<p><strong>First Fry<\/strong>: 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.<\/p>\n<\/li>\n<li>\n<p><strong>Cool<\/strong>: Let the fries cool for at least 15 minutes. You can also refrigerate them for up to 2 hours.<\/p>\n<\/li>\n<li>\n<p><strong>Second Fry<\/strong>: Increase the temperature of the duck fat to 375\u00b0F (190\u00b0C). 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.<\/p>\n<\/li>\n<\/ol>\n<h3>Step 3: Prepare the Gravy<\/h3>\n<ol>\n<li>\n<p><strong>Melt Butter<\/strong>: In a medium saucepan over medium heat, melt the unsalted butter with the duck fat.<\/p>\n<\/li>\n<li>\n<p><strong>Create Roux<\/strong>: Add the flour, stirring constantly for about 2 minutes until the mixture turns golden and has a nutty aroma.<\/p>\n<\/li>\n<li>\n<p><strong>Add Stock<\/strong>: Gradually whisk in the beef or chicken stock, ensuring there are no lumps.<\/p>\n<\/li>\n<li>\n<p><strong>Simmer<\/strong>: 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.<\/p>\n<\/li>\n<\/ol>\n<h3>Step 4: Assemble the Poutine<\/h3>\n<ol>\n<li>\n<p><strong>Layer Fries<\/strong>: On a large serving platter or individual plates, add a generous layer of crispy duck fat-fried fries.<\/p>\n<\/li>\n<li>\n<p><strong>Add Cheese Curds<\/strong>: Top the fries with an ample amount of cheese curds.<\/p>\n<\/li>\n<li>\n<p><strong>Pour Gravy<\/strong>: Ladle the hot gravy over the fries and cheese curds, ensuring even distribution.<\/p>\n<\/li>\n<li>\n<p><strong>Garnish<\/strong>: Optionally, sprinkle with freshly chopped parsley for a pop of color and flavor.<\/p>\n<\/li>\n<\/ol>\n<h3>Enjoy!<\/h3>\n<p>Serve immediately while everything is hot and the cheese curds start to meld into the rich gravy.<\/p>\n<hr \/>\n<h2>Recipe Summary<\/h2>\n<p><strong>Total Calories (Per Serving):<\/strong> Approximately 650 calories<br \/>\n<strong>Preparation Time:<\/strong> 1 hour 30 minutes (including soaking and cooling time)<\/p>\n<p>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&#8217;re indulging for a special occasion or treating yourself to a gourmet snack, this recipe is sure to please.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Decadent Duck Fat Poutine: A Twist on a Canadian Classic 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":737,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[73],"tags":[],"class_list":["post-738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/01\/image-140.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=738"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/738\/revisions"}],"predecessor-version":[{"id":739,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/738\/revisions\/739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/737"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}