Duck Bacon Sweet Potato Poutine with Cider-Cream Gravy and Fried Shallots

2015 Recipe Contest 2nd Runner Up, Lauren Katz, Ashburn, VA
This twist on traditional poutine is enhanced with duck bacon and a savory apple cider-cream gravy to make an addictive snack or the perfect main meal.

Ratings

Prep Time {15 min}

Cook Time {45 min}

Serving Size {4-6 servings}

Ingredients


For the Fries
1 bag (16-20 oz.) Frozen Sweet Potato French Fries
1/4-1/2 tsp. Kosher Salt, to taste


For the Fried Shallots
1 container (6 oz.) Maple Leaf Farms Duck Fat
2 large Shallots (about 1/4 cup), sliced
2 tsp. Flour
Pinch Salt


For the Gravy
1 Tbsp. Maple Leaf Farms Duck Fat
1 Tbsp. Flour
1/2-3/4 cup Apple Cider
1/2 Bouillon Cube (chicken or turkey)
1 tsp. Fresh Thyme Leaves, chopped
2 Tbsp. Heavy Cream
Salt and Pepper, to taste


Remaining Toppings
1 pkg. Maple Leaf Farms Duck Bacon, diced
1 cup Cheddar Cheese Curds or Small Chunks of Crumbled Cheddar
1 tsp. Fresh Thyme Leaves

Directions

Share this recipe

1. Bake frozen sweet potato fries according to package instructions, except remove from oven 5 minutes early. Fries will be parcooked at this point; set aside.


2. While fries are baking, heat duck fat in a large skillet (cast iron or nonstick) on medium heat. Reserve 1 tablespoon duck fat for the gravy and set aside.


3. Toss sliced shallots with flour and salt until lightly coated. Fry shallots in hot duck fat for 1-2 minutes until golden brown all over. Remove from pan with metal slotted spoon and drain on paper towels. Set aside.


4. Fry parcooked fries in same hot duck fat, just until crisp and golden brown, about 2-3 minutes per side. Remove hot fries from pan and immediately sprinkle with salt. Drain on paper towels; set aside.


5. While fries are cooking: In a small saucepan on medium heat, melt the reserved tablespoon of duck fat with flour. Cook for 1 minute, whisking constantly. Add 1/2 cup cider, whisking to remove any lumps; simmer until thickened. If gravy seems too thick, add additional cider until desired consistency is achieved. Add bouillon, thyme and cream. Whisk well; reduce to low heat to keep warm, stirring occasionally. Add salt and pepper to taste.


6. In a separate skillet on medium-high, fry diced duck bacon until crisp at edges and browned slightly.


7. To plate poutine, place a generous portion of fries on each plate or serve family-style on a large platter. Drizzle warm gravy over fries, top with crumbled cheese curds, duck bacon and fried shallots, and sprinkle with fresh thyme. Serve hot and enjoy immediately.


Reviews  { write a review }