Poutine with duck confit, Le Fêtard cheese and demi-glace sauce with Maudite beer - Le Coup de Grâce

Poutine with duck confit, Le Fêtard cheese and demi-glace sauce with Maudite beer

Preparation :10 min Cooking :30 min
Difficulty :medium
Servings :2

A good old poutine always fixes everything. But, this poutine with duck confit, Le Fêtard cheese and demi-glace sauce with Maudite beer really fixes your life! If you feel dirty (like me), you can top this masterpiece with some chunks of foie gras!

Ingredients

  • 1 pack (750g) straight cut potato fries ”Cavendish From the Farm”
  • 1 big pack (250g) fresh cheese curds
  • 1 cooked duck confit leg, meat removed and coarsely chopped
  • 100g Le Fêtard* cheese (or sharp cheddar), grated
  • About 1 cup of demi-glace sauce with Maudite beer, very hot
  • Ground pepper
  • 2 good slices of cooked foie gras, garnished with fleur de sel (optional)

Preparation

  • Preheat the oven at 450°F.
  • Place the potato fries in a big cooking tray and cook as per instruction on the packaging ( about 30 minutes or to your taste ). Personally, I prefer them a little more crunchy!
  • When the fries are cooked, place a small handful in two bowls then add some cheese curds on top.
  • Pour the rest of the fries in the bowls then split the duck confit equally, so that nobody gets into a fight.
  • Cover with cheese curds then add the Le Fêtard cheese. Pour the demi-glace sauce over it all and pepper to taste! I love when my poutine is smoking hot so I always reheat it about 30 seconds in the microwave before devouring it! Garnish with foie gras if desired.

*Le Fêtard is a semi-soft cheese whose rind is soaked and washed with Maudite, a strong (8%) Quebec beer brewed by Unibroue. The beer gives the coppery orange rind a distinctive bitterness and a slightly caramelized aroma. The dense, cream-coloured interior is firm, supple and crumbly all at once, with aromas of fruits and butter. On the palate, its taste is initially that of cream and butter. The beer’s flavour then becomes more present. ( Source: http://www.ourcheeses.com )

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Our wine stewards suggest

+- 15$Artazuri Garnacha 2013

To go with a rich meal, you need a rich wine, like this amazing Spanish grenache filled with sun and bikinis.

+- 30$Château Mont-Redon Lirac 2012

We stay in the grenache majority but we go a higher notch with this wine from the Lirac appellation, made from a famous Châteauneuf-du Pape producer.

La Buteuse Brassin Spéciale, Trou du Diable

Duck confit, foie gras and cheese? We bring out the big guns with this Triple beer matured in oak barrel of Calvados from Le Trou du Diable microbrewery. It’s a dry beer with notes of apple, clove, pepper and oak. It will bring fruity notes that will lighten this greedy dish. The high alcohol content will cut into the fat of the dish.

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