Gochujang duck confit poutine
Prep 15 min
Total 45 min
Serves 6
Updated Apr 12, 2017
Chatelaine
Ingredients
2
russet potatoes
2 tbsp
PC Black Label Goose Fat
1/4 tsp
1/4 tsp
1 200-g pkg
cheese curds, chopped
1
prepared confit duck leg
2
1/2 cup
kimchi, coarsely chopped
3
green onions, cut into 1-in. pieces
1/4 cup
PC Memories of Seoul Gochujang Spicy Chili Sauce
2 tbsp
Garnish
1/2
1 tbsp
toasted sesame seeds
Instructions
- 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
Calories 434, Protein 18 g, Carbohydrates 30 g, Fat 27 g, Fibre 3 g, Sodium 839 mg. Good source of vitamin C
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