MEXICAN POUTINE

Mexican Poutine image

Provided by Richard Blais

Time 1h35m

Yield 4 servings

Number Of Ingredients 17

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2 duck confit legs
1/4 cup duck fat
Zest of 1 orange
1 pound Mexican chorizo, removed from casing
2 cups heavy cream
1/2 cup shredded white Cheddar
1/2 cup shredded yellow Cheddar
1 poblano chile
2 tomatoes, chopped
1/2 jalapeno, seeded and chopped
1/2 white onion, chopped
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
One 32-ounce bag frozen crinkle-cut fries, cooked according to package directions
1 cup cheese curds
1/2 cup Cotija
1/4 cup fresh cilantro leaves

Steps:

For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.
For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.
For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside.
For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.
For the poutine: Preheat the oven to 325 degrees F.
Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.