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

• 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 )