Recipe/ Sides

Caramelized Onion Duck Fat Baked Poutine

Top ‘o the morning to you my lovelies!
 
Caramelized Onion Duck Fat Baked Poutine - She Eats
As you can see, my little blog has gone through some changes! I’m super excited about the new design that Tiffany from Beautiful Dawn Designs has done for me – she’s awesome. Very kind, professional and intuitive. My new look is all about the fresh, the clean, the pretty and of course, the food. Mmmmm food…  
 
Caramelized Onion Duck Fat Baked Poutine - She Eats
On the right hand side you will see some new buttons for eating by the seasons, a new badge you can share on your site if you like my shit (and let’s be honest – who DOESN’T like my shit?), and some spankin’ new social media buttons – stay tuned for special links to my new Etsy Shop and Website as well!
 
Caramelized Onion Duck Fat Baked Poutine - She Eats
It’s good to be back!
 
Now – speaking of new… Something that might be new to you? Baked Poutine. Apparently this is very much a Canadian kind of thing and it’s not something I’d make at home. But sometimes, when the craving comes, you just gotta give in. No matter how bad it is. In fact, the fact that it’s bad makes it better.
 
…So. Bad. So. Much. Better. Mrawwwwwwwwllll…….
 
French Fries. Tons of Gravy. Cheese Curds. Toss in a Tbsp or 2 of duck fat and some caramelized onions and you’ve got yourself one hot mess of fatty, indulgent, salty goodness. If there was ever a question as to why my short shorts can’t make it past my thighs anymore – this is the answer. Caramelized Onion Duck Fat Baked Poutine.
 

Caramelized Onion Duck Fat Baked Poutine - She Eats

Caramelized Onion Duck Fat Baked Poutine

Prep

Cook

Total

Yield 2 servings

Ingredients

  • 2 Large Russet Potatoes.
  • 1 Large Onion, peeled & sliced.
  • 1 - 2 Tbsp Reserved Duck Fat, room temperature.
  • 2 C Beef Stock.
  • 1/3 C Dry Red Wine.
  • 2 Tbsp Flour.
  • 4 Tbsp Butter.
  • Sprig of Fresh Rosemary.
  • Small Handful of Blue Cheese.
  • Large Handful of Fresh Cheese Curds.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.

Instructions

  1. Pre-heat your oven to 450 degrees F and lightly grease a large baking sheet with non-stick spray.
  2. Fill a large pot with cold water and a good helping of salt. Place over high heat and bring to a boil.
  3. As that heats, peel the potatoes and chop into 1/2" thick wedges. Throw in the water. Once the water is boiling, blanch potatoes for 4 minutes. Remove from heat, drain and dry very well. Toss in the duck fat, season well with salt and pepper and arrange as one flat layer on the prepared baking sheet (use 2 if necessary). Place in the oven and bake for 8-10 minutes, flip fries, and continue cooking a further 7-10 minutes or until crispy. Remove from the oven and set aside.
  4. At the same time as you prepare the potatoes, heat 2 Tbsp of butter over medium-low heat in a large frying pan. When it starts to sizzle, add the onions, season with salt, and give the onions a good stir. Cook over this heat, stirring often, until golden and gooey (approx 30 minutes); be careful not to let them burn. Remove from heat and set aside.
  5. Gonna get tricky here - multi-tasking! Once you flip the fries, toss the other 2 Tbsp of butter in a medium sized stock pot. As it starts to sizzle, spoon in the flour and stir stir stir until it becomes fragrant and slightly changes color. Pour in the stock, wine and sprig of rosemary and keep on stirring. The mixture should thicken well and reduce a bit. Season with salt and pepper to taste. Remove what's left of the rosemary stem.
  6. Now build! Throw some hot cooked fries on a plate, layering with the cheese and onions, finishing with a big ladle of gravy.
  7. Eat.....Try not to die of a heart attack.

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36 Comments

  • Reply
    Lisa Lynn
    March 25, 2013 at 5:09 PM

    Wicked yummy! Short shorts? They don’t make it past my ankles these days…so I better not be indulging in this sinful platter!

  • Reply
    Kimberly
    March 25, 2013 at 7:57 PM

    Love the new blog design … and love that poutine! Sounds absolutely divine!

  • Reply
    Jane Adensam
    March 25, 2013 at 11:09 PM

    I love the new look and this recipe looks absolutely delicious!

  • Reply
    Kristina @ spabettie
    March 26, 2013 at 12:43 AM

    it looks so fresh and bright around here, I love it! Cheers!

    • Reply
      Kristy Gardner
      March 26, 2013 at 2:51 PM

      thank you Kristina – YOU look fresh and bright!

  • Reply
    Kirsten@FarmFreshFeasts
    March 26, 2013 at 2:04 AM

    Proud to say I said to myself “hey, that looks like poutine” even before I started to read. And I’ve never eaten real actual Canadian poutine, so that’s saying a lot. My sled hockey-playing son asked for poutine for his birthday appetizer last year, and I made it for the first time then. I didn’t realize that it should have been the meal of the day . . .

    I love your new blog design, Kristy!

    • Reply
      Kristy Gardner
      March 26, 2013 at 2:52 PM

      haha – it’s nice that you made it for him! it is an artery-clogging delicious bowl of saltiness, of course. he’s got years to work it off!

  • Reply
    Lauren
    March 26, 2013 at 3:17 AM

    Love the new design!

    Ooh, poutine. I wonder if I could vegetarianize it. It doesn’t seem like it would really be that hard… I haven’t had it since way back in the day, and I do love me some salty, fatty goodness…

    • Reply
      Kristy Gardner
      March 26, 2013 at 2:52 PM

      thank you Lauren!

      oh YES! Just make mushroom gravy or something. And use regular oil for the fries.

  • Reply
    Stacy
    March 26, 2013 at 3:35 AM

    So, so good, Kristy! I’m so freakin’ proud of you! And your photography?!? You’ve got mad skillz! No, but seriously, your photography skills have grown so much. Like I said…super proud to be your friend. xoxo

    • Reply
      Kristy Gardner
      March 26, 2013 at 2:53 PM

      awwww thank you Stacy! it’s amazing what holding still will do for a girl and her camera. haha. xoxo!

  • Reply
    The 21st Century Housewife©
    March 26, 2013 at 6:43 AM

    Love, love, love the new design! And your new button rocks! So happy for you 🙂 Will be spreading the word on social media about your wonderful new look!

    You really have taken Poutine to whole new levels here…it looks fabulous!

  • Reply
    Alea Milham
    March 26, 2013 at 6:57 AM

    Your new design looks great!

  • Reply
    Nancy W
    March 26, 2013 at 11:31 AM

    Love the new look!

  • Reply
    Amanda @ Once Upon a Recipe
    March 27, 2013 at 4:46 AM

    LOVE the new design, Kristy. It’s super gorgeous! And poutine? YUM.

  • Reply
    Meghan@CleanEatsFastFeets
    March 28, 2013 at 10:25 AM

    I love the new look doll face. It’s very fresh, clean and simple. And the recipes sorted by season…seriously, it is a fantastic idea.

    We’ve got a great recipe in Cleveland which makes a version of Poutine, and back in my meat eating days, I did dabble in the Poutine, and I don’t regret it. Not even for a caloric second.

    • Reply
      Kristy Gardner
      April 4, 2013 at 3:08 PM

      thanks lovely! ….i wonder if veggie poutine would be as good?

  • Reply
    Miz Helen
    March 30, 2013 at 2:12 PM

    Hi Kristy,
    I love your new look! This dish is fabulous, we will really enjoy it. Thank you so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

  • Reply
    Heather @ InHerChucks
    April 4, 2013 at 6:20 AM

    First of all…LOVE the new look! Gorgeous 🙂

    And secondly…I need these babies. RIGHT. NOW!

    Thanks for sharing and linking up 🙂

  • Reply
    Naima Van Swol
    April 5, 2013 at 3:17 AM

    Holy goodness! This looks amazing! Your blog AND the duck fat. Mmmm… Duck fat.

  • Reply
    Holli
    April 10, 2013 at 5:36 AM

    I love the new design – it fits so well with the quality of your writing and food photographs!

    I always get hungry when I visit:)

  • Reply
    Holli
    April 10, 2013 at 5:38 AM

    p.s. I LOVE the recipes by season, the photos are devine for it too.

  • Reply
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