Gochujang duck confit poutine
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Photo, Andrew Grinton.
We’ve partnered with President’s Choice to give traditional Canadian recipes a modern makeover.
PC Black Label
PC Black Label
Shichimi Togarashi 7-Spice Blend
, plus more for garnish (optional)
1 200-g pkg
confit duck leg
thick slices of
, cut into 10in. pieces
, coarsely chopped
, cut into 1-in. pieces
PC Memories of Seoul Gochujang Spicy
, cut into strips
- PREHEAT oven to 450F, then line a baking sheet with parchment.
- CUT potatoes into french fry sticks, about 1/2 in. thick. Pat dry. Arrange in single layer on prepared sheet and toss with goose fat and salt. Bake, flipping halfway, until golden and crisp, 25 to 30 min. Move fries together on sheet and sprinkle immediately with togarashi and cheese curds. Continue baking until curds start to melt, about 2 min.
- DISCARD skin and bones from duck leg. Coarsely shred meat into a bowl.
- HEAT a large frying pan over medium-high. Add bacon and cook for 2 min (bacon should not be crisp), then add kimchi and cook until edges start to brown, 1 to 2 min. Move bacon mixture to side of pan, then add duck meat. Stir until warmed through, 2 min. Sprinkle green onions over bacon mixture and cook for 30 sec. Remove from heat.
- TRANSFER fries and curds to a large platter. Layer with duck and bacon mixture. Drizzle with gochujang sauce and mayo, then top with nori strips, sesame seeds and more togarashi. Serve warm.
Nutrition (per serving)
- 18 g,
- 30 g,
- 27 g,
- 3 g,
- 839 mg.
- Good source of
- vitamin C