Serves: 2

It doesn’t get more delicious than this dish! Potatoes fried in duck fat, shredded duck confit, cheese curds, peas and a sweet onion gravy. The duck we use comes already cooked confit, and the rest of the steps are really easy to master, so don’t let this sophisticated British spin on a Canadian classic intimidate you!

For the Duck Leg:
Heat as instructed on packaging, in cast iron skillet. Remove from oven, remove legs from skillet, leaving fat in pan for potatoes. Once duck has cooled slightly, shred and remove from bone. Set aside.

For the Potatoes: 

• 4 medium sized yellow potatoes, peeled and cut in to medium-large chunks
• 1/4 cup Lac Brome Lake Rendered Duck Fat
• Salt

Preheat oven to 450’F. Place potatoes in cold, salted water and bring to a boil. Boil until JUST barely fork tender. Drain in to a mesh strainer and shake to create shaggy edges. Season generously with salt and allow to sit for 5 minutes to dry. Using the cast iron skillet used to cook duck legs, add the duck fat and place in the oven for 5-10 minutes until shimmering and hot. Being very careful, remove from oven, add potatoes, cut side down, one at a time. Place back in oven and cook for 20 minutes, remove skillet and flip potatoes. Cook for an additional 15-25 minutes until potatoes are crispy and golden on the outside, and light and fluffy in the interior.

For the Sweet Onion Gravy:

• 1 large sweet onion, peeled and thinly sliced
• 2 Tbsp. Lac Brome Lake Rendered Duck Fat
• 1 Tbsp. butter
• 1 clove of garlic, peeled and minced
• 1/4 cup sherry cooking wine
• 1.5 cups beef broth (I made mine using Better than Bouillon, according to directions)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp fresh thyme, picked and chopped
• Salt and pepper to taste

Melt butter and duck fat in a medium sauce pan. Add onions and cook until translucent. Add garlic. Cook 1 min. Add flour and cook, stirring for 2-3 minutes until smells “cooked”. Add sherry. Add broth. Whisking to combine. Add Worcestershire, thyme and season, allow to simmer for 2-3 minutes, until thickened and bubbling. Strain (or leave onions in gravy), set aside.

For the peas:
Blanche 1/2 cup peas in boiling water, cook for 1 minute, remove, drain and place in ice water. Set aside.

To assemble: 

• 1/2 cup cheese curds

Divide duck fat potatoes amongst two bowls. Top with 1/4 cup cheese curds for each plate. Divide and top with peas, gravy, and garnish with thyme. Season with salt and pepper. Serve immediately.

Recipe created by Chef Dany Duguay