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

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

Name: Duck Bacon Sweet Potato Poutine with Cider-Cream Gravy and Fried Shallots
Total time: 60 min
Cuisine: North America
Ingredients: 1 bag (16-20 oz) Frozen Sweet Potato French Fries; 1/4-1/2 tsp Kosher Salt, to taste; 6 oz Maple Leaf Farms Rendered Duck Fat (1 Tbsp reserved for gravy); 2 large Shallots (about 1/4 cup), sliced; 2 tsp Flour; Pinch of Salt; 1 Tbsp reserved Maple Leaf Farms Duck Fat; 1 Tbsp Flour; 1/2-3/4 cup Apple Cider; 1/2 Bouillon Cube (chicken or turkey); 1 tsp Fresh Thyme Leaves, chopped; 2 Tbsp Heavy Cream; Salt and Pepper, to taste; 1 pkg Maple Leaf Farms Duck Bacon, diced; 1 cup Cheddar Cheese Curds or Small Chunks, crumbled; 1 tsp Fresh Thyme Leaves

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.

Ingredients

Fries

1 bag (16-20 oz) Frozen Sweet Potato French Fries
1/4-1/2 tsp Kosher Salt, to taste

Fried Shallots

6 oz Maple Leaf Farms Rendered Duck Fat (1 Tbsp reserved for gravy)
2 large Shallots (about 1/4 cup), sliced
2 tsp Flour
Pinch of Salt

Gravy

1 Tbsp reserved Maple Leaf Farms Duck Fat
1 Tbsp Flour
1/2-3/4 cup Apple Cider
1/2 Bouillon Cube (chicken or turkey)
1 tsp Fresh Thyme Leaves, chopped
2 Tbsp Heavy Cream
Salt and Pepper, to taste

Duck Bacon

1 pkg Maple Leaf Farms Duck Bacon, diced

For Plating

1 cup Cheddar Cheese Curds or Small Chunks, crumbled
1 tsp Fresh Thyme Leaves

Directions

Fries

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.

Fried Shallots and Fries

1
While fries are baking, heat duck fat in a large skillet (cast iron or nonstick) on medium heat.
2
Reserve 1 tablespoon duck fat for the gravy and set aside.
3
Toss sliced shallots with flour and salt until lightly coated.
4
Fry shallots in hot duck fat for 1-2 minutes until golden brown all over. Remove from pan with metal slotted spoon and drain on paper towels. Set aside.
5
Fry parcooked fries in same hot duck fat, just until crisp and golden brown, about 2-3 minutes per side. Remove hot fries from pan and immediately sprinkle with salt. Drain on paper towels; set aside.

Gravy

1
While fries are cooking: In a small saucepan on medium heat, melt the reserved tablespoon of duck fat with flour. Cook for 1 minute, whisking constantly.
2
Add 1/2 cup cider, whisking to remove any lumps; simmer until thickened. If gravy seems too thick, add additional cider until desired consistency is achieved.
3
Add bouillon, thyme and cream. Whisk well; reduce to low heat to keep warm, stirring occasionally.
4
Add salt and pepper to taste.

Duck Bacon

1
In a separate skillet on medium-high, fry diced duck bacon until crisp at edges and browned slightly.

Plating

1
To plate poutine, place a generous portion of fries on each plate or serve family-style on a large platter.
2
Drizzle warm gravy over fries, top with crumbled cheese curds, duck bacon and fried shallots, and sprinkle with fresh thyme.
3
Serve hot and enjoy immediately.