Duck Poutine (Québec)

As if poutine - a Québec favourite that's become a Canadian classic, wasn't decadent enough - this version adds a fried egg and duck gravy to the mix.

2 large Kennebec potatoes
cheese curds (100 g)
Duck Gravy (250 mL)
2 eggs
green onions, chopped (50 g)

Stock and Duck Gravy:
duck bones (1 kg)
1 large onion
1 carrot
2 stalks celery
2 cloves garlic
10 whole peppercorns

Blanch potatoes at 350ºF for 25 minutes.

Cut potatoes into fries and crisp for 2.5 minutes.

In a pan, fry eggs sunny side up.

Build your dish, beginning with fries, then curds and Duck Gravy. Top with fried eggs and scallions.

For the Stock and Duck Gravy:
Roast duck bones for 30 minutes in the oven.

Make broth with vegetables and bones for 4 hours. Reduce broth by half, strain and thicken with ½ cup cornstarch slurry.