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Green Bean & Duck Poutine

Prep Time: 120 min.
Total Time: 120 min.
Servings: 4 shared appetizers, 16 servings

What you need

shichimi togarashi, divided
sugar
salt, divided
boneless duck breast (or duck breast portion for Trial Recipe)
2 fl oz chicken stock
3/4 fl oz Diana Beef Gravy
1/2 fl oz red wine
1 tsp. corn starch
water
aji amarillo pepper paste
olive oil
2-1/2 fl oz red or amber beer
2 Tbsp. flour
2 Tbsp. potato starch
1/8 tsp. black pepper
fresh green beans, trimmed
shishito peppers, sliced
Kraft Cheddar Cheese Curds
Kraft Shredded Monterey Jack Cheese
Kraft Shredded Parmesan

How to do it

1. Combine 15 g togarashi (or 3.75 g togarashi for Trial Recipe), sugar and 6 g salt (or 1.5 g salt for Trial Recipe); rub evenly onto duck. Refrigerate 1 hour.

2. Bring chicken stock, gravy and wine to boil in saucepan on medium-high heat, stirring frequently; simmer on low heat 5 min., stirring occasionally. Mix corn starch and water until blended; whisk into gravy mixture along with the amarillo pepper paste. Cook and stir 1 min. or until thickened. Keep gravy warm until ready to use.

3. Heat oil in large skillet on medium-high heat. Add duck, skin side down; cook 4 to 6 min. or until skin is crisp. Transfer duck to sheet pan. Bake in 325ºF convection oven 5 min. or until duck is cooked to medium (155ºF) or desired doneness. Remove duck from oven. Let stand 10 min. Cut duck into thin slices; keep warm.

4. Combine beer, flour, potato starch, black pepper, remaining 45 g togarashi (or remaining 11.25 g togarashi for Trial Recipe) and remaining 3 g salt (or remaining 0.75 g salt for Trial Recipe) in large bowl. Add beans; mix lightly.

5. Add beans, in small batches, to deep fryer heated to 350ºF; cook 2 to 3 min. or until golden brown. Drain well. Add shishito peppers, in small batches, to deep fryer; cook 1 to 2 min. or until golden brown. Drain well.

6. Combine cheeses.

7. FOR EACH 4-SERVING SHARED APPETIZER:

8. Place 169 g green beans in large serving dish; top with 80 g duck, 29 g shishito peppers and 85 g cheese mixture. Drizzle with 90 mL warm gravy.

Tips

Substitute: Prepare using duck stock or beef stock.

Serving Suggestion: Serve cooked duck to taste - with or without crispy skin.

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Nutrition

4 shared appetizers, 16 servings
Calories
200.00
Protein
13.00g
Carbohydrate
17.00g
Dietary fibre
1.00g
Sugars
3.00g
Total fat
9.00g
Saturated fat
4.50g
Monounsaturated Fat
1.50g
Polyunsaturated Fat
0.00g
Trans Fat
0.00g
Cholesterol
40.00mg
Vitamin A
15.00%DV
Vitamin C
40.00%DV
Vitamin D
0.00%DV
Vitamin E
4.00%DV
Calcium
20.00%DV
Iron
15.00%DV
Potassium
5.00%DV
Sodium
700.00mg
Added Sugars
1.00g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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