Poutine is an iconic dish from Quebec, Canada – but no one is quite sure about who is the real creator of the dish. Who cares? How can you go wrong with fries, gravy, and cheese? Want to make it better? Just add meat!
This week marks the first PoutineFest in Montreal, so I thought I would bring out one of my favorites. Sure, it isn’t a true poutine, in the sense that it doesn’t have the squeaking cheese curds. I promise you that you will like it though. It ran as a lunch special for a pub that I was associated with.
Quebec is lucky to have some of the greatest product around. Lac Brome duck is a great example. In my opinion, it makes for the best foie gras, The legs from the ducks are some of the best for confit you can get your hands on. With next to no labor you can find yourself with the most succulent, tender duck you have ever experienced.
The Oka cheese in this recipe is produced in a factory that is less than a 10 minute drive from where I am at. It’s important to remove the rind for this dish so you are left with the creamy interior of the cheese. Grate it with a medium plate so you still have the texture of the cheese when the poutine sauce melts it.
In all, there is not much that you can say is wrong about this dish.
Let’s dig in.
Lac Brome Duck Confit and Classic Oka Poutine
Servings: 1 | Cook time: 4 min
1 order side fries
2 oz portion duck confit, skin and bones removed, shredded
2 oz portioned oka cheese, rind removed, grated with medium plate
4 fl oz poutine sauce
1 g micro beets for garnish
PLATE: LARGE SOUP BOWL WITH PLATE AND DOILY
- Prepare a side french fry in #1 fryer. Season well.
- When the fries are almost done, place duck into the microwave for 30 seconds to warm up.
- Place half of the fries into the soup bowl, and 1 oz of the grated Oka cheese over the fries.
- Pour a 2 fl oz ladle of the poutine sauce over the fries and cheese.
- Plate the remaining fries on top of the poutine, then add the remaining Oka cheese on top.
- Pour another 2 fl oz ladle of the poutine sauce over the fries and cheese.
- Place the hot pulled pork and duck confit on the top of the poutine and garnish with micro beets.
- Serve immediately.