Courtesy of Edible Canada Bistro.
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ingredients
Poutine
2
large Kennebec potatoes
100
g cheese curds
250
mL Duck Gravy (see below)
2
eggs
50
g green onions, chopped
Stock and Duck Gravy
1
kg duck bones
1
large onion
1
carrot
2
stalks celery
2
cloves garlic
10
whole peppercorns
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directions
Step 1
Blanch potatoes at 350ºF degrees for 25 minutes.
Step 2
Cut potatoes into fries and crisp for 2.5 minutes.
Step 3
In a pan, fry eggs sunny side up.
Step 4
Build your dish, beginning with fries, then curds and Duck Gravy. Top with fried eggs and scallions.
Step 5
Roast duck bones for 30 minutes in the oven.
Step 6
Make broth with vegetables and bones for 4 hours. Reduce broth by half, strain and thicken with 1/2 cup cornstarch slurry.