BBQ duck breast and haloumi poutine
- Preparation 20 min
- Cooking 1 h
- Servings 3 to 4
- Freezing I do not suggest
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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 de La Charmoise Touraine Gamay
Loire Valley, France
This Loire gamay, with notes of cherry and strawberry, keeps a lovely freshness for a red. It cuts through the fat of the fries and the brown gravy, and its fruit leaves room for the smoky BBQ duck. As for the salty halloumi, the fruit in the wine softens it. A poutine that doesn't sit like a brick, if you serve the wine just slightly chilled!
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Mr Brown, 4.8%
Avant-Garde
The BBQ duck is lacquered, and the halloumi grills up and squeaks against the teeth. A brown ale, with toast, hazelnut and caramel, stands in for the drizzle of maple syrup that often goes on this cheese. The whole dish lives on the same Maillard reaction, the beer included.
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*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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