Recipes > Main Dish > Duck Bacon Sweet Potato Poutine with Cider-Cream Gravy and Fried Shallots

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

Name: Duck Bacon Sweet Potato Poutine with Cider-Cream Gravy and Fried Shallots
Total time: 60 min
Cuisine: North America
Ingredients: 1 bag (16-20 oz) Frozen Sweet Potato French Fries; 1/4-1/2 tsp Kosher Salt, to taste; 1 container (6 oz) Maple Leaf Farms Duck Fat; 2 large Shallots (about 1/4 cup), sliced; 2 tsp Flour; Pinch Salt; 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; Duck Bacon 1 pkg Maple Leaf Farms Duck Bacon, diced; 1 cup Cheddar Cheese Curds or Small Chunks of Crumbled; 1 tsp Fresh Thyme Leaves

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.

Ingredients

1
1 bag (16-20 oz) Frozen Sweet Potato French Fries
2
1/4-1/2 tsp Kosher Salt, to taste
3
1 container (6 oz) Maple Leaf Farms Duck Fat
4
2 large Shallots (about 1/4 cup), sliced
5
2 tsp Flour
6
Pinch Salt
7
1 Tbsp Maple Leaf Farms Duck Fat
8
1 Tbsp Flour
9
1/2-3/4 cup Apple Cider
10
1/2 Bouillon Cube (chicken or turkey)
11
1 tsp Fresh Thyme Leaves, chopped
12
2 Tbsp Heavy Cream
13
Salt and Pepper, to taste
14
Duck Bacon 1 pkg Maple Leaf Farms Duck Bacon, diced
15
1 cup Cheddar Cheese Curds or Small Chunks of Crumbled
16
1 tsp Fresh Thyme Leaves

Directions

1
Bake frozen sweet potato fries according to package instructions, except remove from oven 5 minutes early.
2
Fries will be parcooked at this point; set aside.
3
While fries are baking, heat duck fat in a large skillet (cast iron or nonstick) on medium heat.
4
Reserve 1 tablespoon duck fat for the gravy and set aside.
5
Toss sliced shallots with flour and salt until lightly coated.
6
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.
7
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.
8
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.
9
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.
10
Add bouillon, thyme and cream. Whisk well; reduce to low heat to keep warm, stirring occasionally.
11
Add salt and pepper to taste.
12
In a separate skillet on medium-high, fry diced duck bacon until crisp at edges and browned slightly.

Serving

1
To plate poutine, place a generous portion of fries on each plate or serve family-style on a large platter.
2
Drizzle warm gravy over fries, top with crumbled cheese curds, duck bacon and fried shallots, and sprinkle with fresh thyme.
3
Serve hot and enjoy immediately.