Duck Confit Poutine

– recipe courtesy of Plank Restobar, Oakville

Duck Confit Poutine
Half pound fresh cut fries (Plank uses Russet potatoes)
2 oz really good fresh cheese curds
2 oz foie gras sauce (recipe below)
2 oz duck confit (recipe below)
1⁄2 oz julienned green onion

To serve, top fries with cheese curds, duck confit and foie gras sauce. Garnish with green onion.

Foie Gras Sauce
6 duck egg yolks 1⁄2 cup
(125 mL) heavy cream
1⁄2 cup (125 mL) duck jus
1 lobe foie gras

Combine yolks, cream and foie in a kitchen processor and blitz. Bring duck jus to a boil in a saucepan. Slowly add boiling duck jus to sauce. Return to stovetop and whisk until thick.

Duck Confit
1 duck leg
enough duck fat to cover
1 bay leaf
3 peppercorns
1 clove garlic
1 sprig rosemary
1 sprig thyme

Cook covered in a 300°F oven for just over an hour or until meat falls from bone when poked with a fork.