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.
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.
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.
Slice the mushrooms. In a large skillet, heat butter over medium heat. Cook the mushrooms 5 to 7 minutes.
Arrange the poutine by layering the fries, duck meatballs, mushrooms, cheese, sauce and green onion.
Recipe developed by Pratico-pratiques.com