Duck Confit Poutine

Original Recipe from the Weber Grill Academy Canada

Serves: 4|  Prep time: 1 hour | Grilling time: 2 hours

Ingredients: Duck

• 3 tablespoons salt
• 4 cloves garlic, smashed
• 1 shallot, peeled and sliced
• 6 sprigs thyme
• Coarsely ground black pepper
• 4 duck legs with thighs
• 4 duck wings, trimmed
• About 4 cups duck fat

Instructions

1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat the grill to 300°F over indirect heat. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit into the grill. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, approx. 2 hours. Remove the confit from the grill. Let slightly cool and then pull the meat from the duck bones. Store the duck in the fat to preserve for future servings.

Ingredients: French Fries

• 5 yellow potatoes

Instructions

1. Wash potatoes. Preheat deep fryer to 300 degrees Fahrenheit.
2. Cut potatoes (skin on) in a bowl with water to keep potatoes from oxidizing.
3. Once potatoes are cut, remove a few handfuls at a time and let drain for a second. Then add them to the hot oil.  Blanch fries for 3-5 minutes (until they soften up).  Dump blanched fries on a baking tray lined with absorbent towels to soak up extra grease.

Ingredients: Gravy

• ¼ cup unsalted butter
• ½ cup all-purpose flour
• 2 tbsp extra virgin olive oil
• 2 tbsp garlic, chopped
• 1 large white onion, diced
• 1 carrot, sliced thinly
• ½ lb beef trimmings
• 4 stems of thyme
• 1 bay leaf
• ½ cup white wine
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 6 oz cheese curds
• 2 green onions, sliced thinly

Instructions

1. In a large heavy pot, combine the butter and flour to make a roux. Cook over low heat or in a medium oven until light brown.
2. While the roux is cooking, heat a separate pan on high and add the oil and garlic; stir for 30 seconds. Then add the onion and carrot. Cook over high heat. When the onions start to brown, add the beef trimmings, thyme and bay leaf. Let cook for 4-5 minutes.
3. Deglaze this pan with white wine, scraping up the good brown stuff.
4. When the roux is light brown and nutty in aroma, and while still hot, add the chicken a little at a time, allowing the mixture to thicken each time before adding more.
5. Add the tomato paste, Worcestershire and soy. Bring to a boil and then lower to medium heat.
6. Add the onion mixture and let the sauce simmer slowly. Cook for about 30 minutes, adding stock, as needed, to get the right consistency.
7. Strain through a fine sieve and check seasoning.

Building the Poutine:

1. To build the poutine, deep fry two handfuls of the blanched fries at 350F until golden brown. As soon as the fries come out of the fryer, place on absorbent towels to soak up extra grease and sprinkle with coarse sea salt.
2. Place hot seasoned fries in cast iron skillet followed by a ladle of gravy (about 4 oz) and a sprinkle of cheese curds. Garnish with sliced green onions. Serve immediately.