BBQ duck breast and haloumi poutine

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



  • 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



  • 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!