Cooking time

Duck Meatball Poutine

  • Preparation : 20 minutes
  • Cooking : 30 minutes
  • Portions : 4
Poutine au canard

Ingredients

    For the sauce
  • 30 ml (2 tbsp.) butter
  • 1/2 onion, finely chopped
  • 10 ml (2 tsp.) garlic
  • 5 ml (1 tsp.) thyme, chopped
  • 80 ml (1/3 cup) bourbon
  • 60 ml (1/4 cup) flour
  • 500 ml (2 cups) veal stock
  • 30 ml (2 tbsp.) tomato paste
  • 30 ml (2 tbsp.) maple syrup
  • 10 ml (2 tsp.) Dijon mustard
  • 15 ml (1 tbsp.) Worcestershire sauce
  • 30 ml (2 tbsp.) 15% cooking cream
  • Salt and pepper to taste
  • For the poutine
  • 4 to 5 Yukon Gold potatoes
  • 15 ml (1 tbsp.) butter
  • 227g of Paris mushrooms
  • 350 grams of cheese curds
  • 2 green onions, chopped
  • For the meatballs
  • 350g Brome Lake ground duck meat
  • 15 ml (1 tbsp.) chicken broth
  • 60 ml (1/4 cup) breadcrumbs
  • 1/2 onion, finely chopped
  • 5 ml (1 tsp.) garlic, chopped
  • 5 ml (1 tsp.) Cajun spices
  • 1 egg
  • Salt and pepper to taste

Preparation

    For the sauce
  1. In a saucepan, heat butter over medium heat. Cook onion, garlic and thyme 2 to 3 minutes. Add bourbon and flambé. Stir in the flour. Whisk in the veal stock, then add the tomato paste, maple syrup, Dijon mustard and Worcestershire sauce. Simmer for 4 to 6 minutes until the sauce is smooth. Add cream, salt and pepper. Filter through a sieve and set aside.

  2. For the meatballs
  3. In a large bowl, combine all ingredients. Add salt and pepper. Shape into small balls about 20 ml (4 tsp.). In a large skillet over medium heat, add 15 ml (1 tbsp.) of canola oil. Cook meatballs for 6 to 8 minutes, stirring occasionally.

  4. For the poutine
  5. Cut the potatoes into sticks. Soak in a large bowl of cold water for 20 to 30 minutes. Drain and pat dry with a clean cloth. Preheat deep fryer to 160 °C (325 °F). Fry the potatoes in oil for 4 to 5 minutes. Drain the fries on paper towel and let cool in the refrigerator. Heat oil again to 190 °C (375 °F). Continue cooking the fries for 5 to 6 minutes, until golden brown.

  6. Slice the mushrooms. In a large skillet, heat butter over medium heat. Cook the mushrooms 5 to 7 minutes.

  7. Arrange the poutine by layering the fries, duck meatballs, mushrooms, cheese, sauce and green onion.

Recipe developed by Pratico-pratiques.com

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