BBQ duck breast and haloumi poutine

Name: BBQ duck breast and haloumi poutine
Prep time: 20 min
Cook time: 1 h
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 750 g Cavendish Style Restaurant frozen fries; 1 duck breast, the fat marked in squares; 1/3 cup store-bought smoked BBQ sauce; 1 can (398 ml) poutine sauce; 1 pack (34 g) Knorr Demi-Glace Powder Sauce; 2x 160 g packages of halloumi cheese, diced; 1 green onion, thinly sliced

Preparation 20 min
Cooking 1 h
Servings 3 to 4
Freezing I do not suggest

Do you like poutine? I ADORE IT !!! This BBQ duck breast and haloumi poutine is the ultimate comfort food. If you are like me, you will fall in love.

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Ingredients

750 g Cavendish Style Restaurant frozen fries
1 duck breast, the fat marked in squares
1/3 cup store-bought smoked BBQ sauce
1 can (398 ml) poutine sauce
1 pack (34 g) Knorr Demi-Glace Powder Sauce
2x 160 g packages of halloumi cheese, diced
1 green onion, thinly sliced

Preparation

Preheat the oven to 450° F. Place the fries on a large baking sheet and distribute well. Bake according to package directions. Keep warm.
In a small saucepan heated over high heat, pour the poutine sauce, demi-glace powder and the amount of cold water mentioned on the package. Whisk to dilute the sauce. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring. Keep warm.
Meanwhile, place the duck breast in a pan, fat side down, and heat over low heat. Cook for 7 to 8 minutes, basting with the BBQ sauce.
Turn the duck over and continue cooking for 7 to 8 minutes. Baste regularly with the BBQ sauce. Place the breast on a work surface and cut into cubes. Set aside.
In a large non-stick skillet heated over medium-high heat, pour a thin drizzle of olive oil and add the haloumi. Sauté for 5 to 7 minutes or until cheese is golden brown. Keep warm.
In the duck pan heated over high heat, return the duck and add about 2 tablespoons of BBQ sauce. Cook 2 to 3 minutes, stirring and remove from heat.
Build your poutine! Place fries on a plate with a few pieces of cheese and duck. Add fries on top followed by cheese and duck. Drizzle with boiling sauce and garnish with green onions!

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Our sommeliers suggest

Domaine Yannick Amirault St-Nicolas de Bourgueil La Mine 2021

Vallée de la Loire, France

Produced by Yannick and Nicole Amirault, this Saint-Nicolas-de-Bourgueil is long in the mouth, delicate, and refined. On notes of black cherry, berries of fields, blackcurrants and pepper, it expresses a lot of fruit, with a magnificent bitter finish. The Cabernet Franc is an impeccable grape variety on the duck, and this wine will be completely suitable on this dish. See the product

Mr Brown, 4.8%

Avant-Garde

Brown Ale with grilled toast, hazelnut, caramel, the Mr Brown will like both the BBQ duck, only with Haloumi cheese. If we like the latter with a little maple syrup, this beer will replace it. A hymn to Maillard's reaction: in the dish and in beer! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!