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

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Ingredients
Preparation
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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

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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!

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!

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