Preheat the oven to 400°F (200°C).
Peel potatoes and cut into sticks of the desired size. Make sure they are all about the same size for even cooking.
Rinse potato sticks under cold water to remove excess starch. This will help to make fries crispier.
Heat the duck fat or frying oil in a fryer to about 170-180°C.
Meanwhile, place the duck legs confit in a broiling pan, skin side up, and cover. Place in the oven at the middle height. Heat for 10 minutes. Remove lid and finish cooking under the broiler until skin is golden and crispy (about 5 minutes).
Remove from oven and shred duck meat. Set aside
Submerge potato sticks in the hot duck fat, in small quantities at a time so as not to overload the fryer. Fry until golden and crispy, usually 3 to 4 minutes.
Remove fries from duck fat and transfer to paper towels to soak up excess duck fat. Season immediately with salt.
Repeat the process with the remaining potato sticks.
Heat the poutine gravy in a saucepan on the stove over medium heat. Set aside.
Heat duck bacon slices in a skillet on medium-high heat. Set aside.
Divide the fries among four shallow plates. Top with cheese curds and duck meat. Drizzle with poutine gravy. Add duck bacon and Kumquat Crush sauce to taste. Enjoy!
Recipe developed in collaboration with La Pimenterie (Photo credit: Frédérique Ménard-Aubin)
