Duck Confit Poutine with Mushroom Gravy

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

   ~10 min
2. 2

   Peel and cut the potatoes into fries (about 1/2 inch thick). Rinse them under cold water and pat them thoroughly dry with paper towels.

   ~10 min
3. 3

   In a large skillet, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

   ~15 min
4. 4

   While the fries are frying, shred the duck confit meat, discarding the bones and skin. Chop the mushrooms.

   ~5 min
5. 5

   In a medium saucepan, melt the butter over medium heat. Add the chopped mushrooms and cook until softened and browned, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

   ~7 min
6. 6

   Gradually whisk in the beef broth until smooth. Add the fresh thyme, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 5-7 minutes.

   ~7 min
7. 7

   To assemble, divide the hot fries among serving bowls. Top generously with the shredded duck confit and cheese curds. Spoon the hot mushroom gravy over everything.

   ~3 min