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Friday, November 13

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs


Garlic, chopped

4 cloves


3 sprigs


2 sprigs

Sage, fresh 

2 leaves

Orange peel without pith


Salt, kosher

1 teaspoon +

Pepper, freshly cracked

¼ teaspoon +

Duck fat, rendered

2 cups

Potatoes, russet; French-fry cut

4 medium

Water, cold

8 cups +
¼ cup


2 cups

Oil for frying

8 cups

Stock, chicken

6 cups


1 tablespoon

Cheese curds

2 cups

  1. Place the duck legs in a shallow pan. 
  2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
  3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
  4. Preheat your oven to 250°F. 
  5. Rub off the salt and herbs from the duck; set aside. 
  6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
  7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
  8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
  9. Remove the legs and cool on a cutting board. 
  10. Shred the meat from the legs; set aside. 
  11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
  12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
  13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
  14. Increase the oil temperature to 350°F. 
  15. In a stock pot, reduce the stock by two-thirds; set aside. 
  16. Add the duck meat into the reduced stock. 
  17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
  18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
  19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
  20. Place the fries in a large bowl. 
  21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
  22. Spoon the duck and sauce over the fries, and serve. 
Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

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