Poutine is the official snack of Quebec and is a delicious combination of french fries, cheese curds and gravy. As strange as this combination may sound, it is one of the most delicious things that exists in our culinary world. This recipe takes the experience up a notch by using Epic Duck Fat for the French Fries. Once you have duck fat fries, you won’t want to eat them any other way.

Servings: 2-4
Prep Time: 15 minutes + soak time for potatoes
Cook Time: 40 minutes

Ingredients

Gravy
2 tablespoons Epic Duck Fat
1 Jar Epic Homestyle Savory Chicken Bone Broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
2-4 tablespoons cassava flour

Fries
3 russet potatoes, peeled and julienned into fries (about ¼ inch thick)
Cold water, for soaking
2-3 Jars of Epic Duck Fat, divided
1 teaspoon sea salt, plus more to taste
8 ounce cheese curds
Fresh Parsley, rough chopped

Directions

To make the gravy:

Combine the duck fat, bone broth, garlic powder, onion powder and sea salt in a saucepan over medium heat. Bring to a simmer for 10 minutes and reduce the heat to low.

Slowly whisk in cassava flour (1 tablespoon at a time) until the gravy starts to thicken. Remove from heat and continue to whisk, the gravy will continue to thicken as it cools so keep whisking. Season to taste. Set aside covered until ready to use.

To make the fries:

1. Preheat oven to 425F degrees. Prep a baking sheet with parchment paper and set aside.

2. Place the cut fries into the cold water, let soak for 15-30min.

3. Warm ¼ cup of duck fat with sea salt and stir together in a bowl.

4. Remove the fries from the water and pat dry with a paper towel making sure to remove as much moisture as possible.

5. Place into a large bowl and coat with the melted duck fat. Once fully coated, place them evenly on the prepared baking sheet.

6. Bake for 15 minutes. Flip them and bake another 10-15min.

7. Prepare a deep fryer with the remaining duck fat. Heat until to 325° F.

8. Remove the fries from the oven, working in batches, add the fries to the fryer. Fry until golden brown, about 5-6. Drain fries onto a paper towel lined plant. place them on a serving platter while still warm.

9. Top fries with cheese curds and warm gravy.

10. Garnish with parsley and a sprinkling of sea salt if desired.