Duck Bacon Sweet Potato Poutine with Cider-Cream Gravy and Fried Shallots

Duck bacon sweet potato poutine with cider cream gravy

This twist on traditional poutine is enhanced with duck bacon and a savory apple cider-cream gravy to make an addictive snack or the perfect main meal.


For the Fries

  • 1

    1 bag (16-20 oz.) Frozen Sweet Potato French Fries

  • 2

    1/4-1/2 tsp. Kosher Salt, to taste

For the Fried Shallots

For the Gravy

  • 2

    1 Tbsp. Flour

  • 3

    1/2-3/4 cup Apple Cider

  • 4

    1/2 Bouillon Cube (chicken or turkey)

  • 5

    1 tsp. Fresh Thyme Leaves, chopped

  • 6

    2 Tbsp. Heavy Cream

  • 7

    Salt and Pepper, to taste

Remaining Toppings

  • 1

    Duck Bacon 1 pkg. Maple Leaf Farms Duck Bacon, diced

  • 2

    1 cup Cheddar Cheese Curds or Small Chunks of Crumbled

  • 3


  • 4

    1 tsp. Fresh Thyme Leaves


  • 1

    Bake frozen sweet potato fries according to package instructions, except remove from oven 5 minutes early.

  • 2

    Fries will be parcooked at this point; set aside.

  • 3

    While fries are baking, heat duck fat in a large skillet (cast iron or nonstick) on medium heat.

  • 4

    Reserve 1 tablespoon duck fat for the gravy and set aside.

  • 5

    Toss sliced shallots with flour and salt until lightly coated.

  • 6

    Fry shallots in hot duck fat for 1-2 minutes until golden brown all over.

  • 7

    Remove from pan with metal slotted spoon and drain on paper towels.

  • 8

    Set aside.

  • 9

    Fry parcooked fries in same hot duck fat, just until crisp and golden brown, about 2-3 minutes per side.

  • 10

    Remove hot fries from pan and immediately sprinkle with salt.

  • 11

    Drain on paper towels; set aside.

  • 12

    While fries are cooking: In a small saucepan on medium heat, melt the reserved tablespoon of duck fat with flour.

  • 13

    Cook for 1 minute, whisking constantly.

  • 14

    Add 1/2 cup cider, whisking to remove any lumps; simmer until thickened.

  • 15

    If gravy seems too thick, add additional cider until desired consistency is achieved.

  • 16

    Add bouillon, thyme and cream.

  • 17

    Whisk well; reduce to low heat to keep warm, stirring occasionally.

  • 18

    Add salt and pepper to taste.

  • 19

    In a separate skillet on medium-high, fry diced duck bacon until crisp at edges and browned slightly.

  • 20

    To plate poutine, place a generous portion of fries on each plate or serve family-style on a large platter.

  • 21

    Drizzle warm gravy over fries, top with crumbled cheese curds, duck bacon and fried shallots, and sprinkle with fresh thyme.

  • 22

    Serve hot and enjoy immediately.