Monday, June 1, 2020

Home Eat & Drink New Yorker's Poutine Recipe

New Yorker's Poutine Recipe

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Introduce Canadian cuisine to your home-cooked meals this year. Started as fast food only at Québécois eateries, this recipe has made its way below the border, right on track to Utah. The combination of french fries with a light-gravy sauce and cheese curds have created what Canadians like to call “poutine.” Choose the New Yorker’s Chef Will Pliler way and add chicken gravy, duck confit, chunks of cheddar cheese or a sunny-side up egg.

Poutine Recipe from Will Pliler, Executive Chef/General Manager, New Yorker Restaurant:

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This Quebecois favorite is usually prepared with cheese curds. I make this version of poutine with locally produced Beehive White Cheddar.

For the Chicken Gravy:

Add to a sauce pan over medium-low heat 2 T. Butter and 2 T. flour, heat while stirring constantly until the roux is slightly brown but not burned. There should be no brown flecks. To the pan, add 2 cups homemade chicken broth, whisk until sauce is thickened (about 10 minutes), set aside, keeping warm.

For the Duck Confit, you can use a commercially produced duck confit or make your own using your favorite recipe. Use the meat pulled from 1 duck leg and thigh per serving, add the meat to a non-stick skillet over medium heat, brown slightly on both sides. The meat should be a little crispy.

To assemble the Poutine:

Cook about 8 ounces per serving of your favorite French fry recipe in a deep fryer until crisp and golden brown, divide among oven proof plates, top with about ½ cup shredded white cheddar per plate, add plates to a preheated 375 degree oven until the cheese is slightly melted (about 2 minutes), remove from the oven top with the crispy duck confit, ½ cup of the chicken gravy per plate, and garnish with chopped parsley if desired.

Also can be topped with a sunny-side-up egg if desired.

-Taylor Thomas

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