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25 minutes • 25 dumplings (4-6 servings appetizer)

Brome Lake Duck Confit Dumplings Poutine

Crispy and fluffy dumplings filled with Brome Lake duck confit, caramelized onions, and squeaky cheese curds. Topped with a rich poutine sauce spiced with our Firebarns Black Garlic Sriracha, the perfect recipe for Poutine Week and the Super Bowl.

Ingredients

Dumplings

  • Approximately 25 dumpling wrappers
  • 200 g of shredded duck confit from Brome Lake
  • 3 to 4 tbsp. of caramelized onions
  • Fresh cheese curds, to taste (approximately 150–200 g)
  • Frying oil (canola or peanut)
  • Chopped green onions for garnish

Connection

  • 2 to 3 tbsp. of water (small sticky paste)

Sriracha Black Garlic Poutine Sauce

  • 2 tbsp. of butter
  • 2 tbsp. of flour (all-purpose)
  • 250 ml of beef broth
  • 3 tbsp. of veal stock
  • 3 tbsp. of Firebarns Black Garlic Sriracha
  • Black pepper to taste
  • 1 to 2 tbsp. of butter (for a creamier finish)

Preparation

Prepare the stuffing

  1. In a bowl, mix the shredded duck with the caramelized onions.

Shape the dumplings

  1. Place one dumpling dough on the work surface. Keep the others under a damp cloth.
  2. Place 1 tsp. of filling in the center (do not put too much so as not to burst the dumpling).
  3. Brush the edge with a little water (or flour-water mixture).
  4. Fold into a half-moon shape and pinch, making small pleats, or simply seal well with a fork.
  5. Repeat.

Fry the dumplings

  1. Heat 3–4 cm of oil to 375°F
  2. Fry in small batches for 2 to 3 minutes, until golden and crispy.
  3. Drain on a rack or paper, and add very lightly salt if needed.

Prepare the Black Garlic Sriracha poutine sauce

  1. In a saucepan, melt 2 tablespoons of butter over medium heat.
  2. Add the flour and cook for 1 minute while stirring (roux).
  3. Gradually pour in the beef broth, whisking to avoid lumps.
  4. Add the veal stock and simmer for 2 to 4 minutes until it coats the back of a spoon.
  5. Stir in the Sriracha with the black garlic and season with pepper to taste.
  6. Remove from heat and add 1 to 2 tablespoons of butter for a shinier, creamier sauce.

Assembling the poutine

  1. Place the dumplings in small dishes.
  2. Add a good handful of cheese curds.
  3. Cover with hot sauce.
  4. Finish with the green onions.

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Black Garlic Sriracha Sauce 500 ml
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