Poutine with wild duck breast, brussel sprouts, mushrooms, bacon and maple syrup pepper sauce.
Serves 4
Ingredients:
40 whole ratte potatoes, pre-cooked
20 Brussels sprouts, cut in half
2 cups bacon, cubed
5 King Oyster mushrooms, sliced
4 duck breasts
2 French shallots, chopped
4 garlic cloves, unpeeled
1 340 g bag cheese curds
500 ml demi-glace sauce
75 ml maple syrup
3 sprigs fresh rosemary
3 green onions, thinly sliced
Canola oil
Fleur de sel and freshly ground black pepper
Preparation time:
Preheat oven to 425 degrees F
In a small saucepan over medium-high heat, drizzle canola oil. Add French shallots and cook until translucent. Add maple syrup and demi-glace sauce. Simmer over medium-low heat for about 5 minutes. Season with pepper and salt to taste. Set aside.
Place whole, pre-cooked potatoes on a large baking sheet lined with parchment paper. Using a spatula, mash each potato. Drizzle with canola oil and season with salt and pepper.
On a large baking sheet lined with parchment paper, place your halved bruxelle sprouts. Drizzle with canola oil and season with salt and black pepper. Place the potatoes and brussels sprouts in the oven and bake for about 20 minutes, or until golden brown. Set aside.
Season your duck breasts. In a large skillet over high heat, drizzle with canola oil. Place your duck breasts in the pan and cook for 5 minutes on each side. You want them rare. Remove and let stand 10 minutes.
In the same pan over high heat, add the lardons. Cook until colored. Add mushrooms, garlic and rosemary sprigs. Cook until the mushrooms are colored. Set aside.
In 4 large bowls, assemble poutines, alternating potatoes, brussels sprouts, bacon, mushrooms and cheese curds. Mince the duck breasts and place evenly on the 4 bowls. Top with pepper sauce and maple syrup and garnish with sliced green onions.
