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Root Vegetable Poutine with Smoked Duck Meat and Red Wine Dijonnaise

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


  • 2 packages (175 g each) of Brome Lake Ducks smoked sliced duck meat
  • 2 large potatoes, peeled and cut into sticks
  • 2 medium sweet potatoes, peeled and cut into sticks
  • ¼ rutabaga, peeled and cut into sticks
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper to taste
  • 1 bag (400 g) cheese curds
  • 30 ml (2 tbsp) green onion, chopped
  • For the sauce:
  • 2 packets (34 g each) demi-glace sauce
  • 15 ml (1 tbsp) olive oil
  • 30 ml (2 tbsp) dried French shallots, chopped
  • 80 ml (1/3 cup) red wine
  • 15 ml (1 tbsp) Dijon mustard
  • Salt and pepper to taste


  1. Preheat the oven to 205 °C (400 °F).

  2. In a bowl, toss the vegetable "fries" with the olive oil. Season with salt and pepper.

  3. Spread the vegetables on a baking sheet lined with parchment paper. Bake in the oven for 30 to 40 minutes, turning the vegetables over halfway through the cooking time, until tender.

  4. Meanwhile, in a bowl, mix the demi-glace with 600 ml (about 2-1/3 cups) of cold water. Set aside.

  5. In a saucepan, heat the olive oil for the sauce over medium heat. Sauté the shallot for 1 to 2 minutes.

  6. Add the red wine. Bring to a boil and then continue cooking until the liquid has completely evaporated.

  7. Pour the reserved demi-sauce sauce into the saucepan. Bring to a boil again, stirring constantly.

  8. Add the Dijon mustard. Season with salt and pepper. Simmer for 5 to 6 minutes, stirring occasionally. Set aside and keep warm.

  9. Heat the smoked duck meat according to the package directions.

  10. Divide the vegetable fries between four shallow dishes. Top with the cheese curds and duck meat. Pour the sauce over and garnish with green onions.

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