This is the signature dish of Montreal. I think you can get it in coffee shops and churches.  You have the crispy fries, the melty cheese curds, salty bacon, savory duck, and creamy gravy over everything.  Although I had never actually had it before, I have seen it on TV about a 100 times. So I’m an expert.  After I made it, it’s now my new favorite football party food. I hope you enjoy it.

1 bag frozen fries (use thicker fries; shoe string potatoes don’t retain enough heat to melt the cheese)

2 duck breasts

1/2 pound of thick cut bacon (I used Rainbow Acres Farm and I didn’t use a half pound – I used more!)

3 Tablespoons flour

16 oz chicken stock

 8 oz milk

16 oz cheese curds – fresh! fresh! fresh! (I sent away to Pinconning Michigan for mine.)

Salt (I know I don’t use that often, but fries without salt? please)

Pepper

Hot sauce

3 cloves garlic, chopped fine

2 teaspoons worstershire sauce

8 cups vegetable oil for fries

Cut bacon in to 1 inch squares

Cook in a cast iron skillet until crisp saving bacon grease

Fry French fries until almost but not quite done

Score the skin  on the duck breast so the fat can render off, then sprinkle with salt and peppers

Place in the same cast iron skillet, skin side down and cook on medium high heat

Cook for 8 minutes,  turn so the crispy skin is on top

Cook for an additional 5 minutes

Remove duck and set aside

You want it medium rare

Mix bacon grease with duck fat (you will need about 4 tablespoons of this mixture)

Be  sure any black specks are filtered out

Add flour and cook for 4 minutes stirring constantly with whisk

Add garlic and cook for one minute

Add chicken stock

Stir in milk

Stir until it slightly thickens

Add hot sauce

Cut duck into bite size pieces

Add cooked bacon and duck to the gravy (this is not the way they do it in Montreal; they put the meat on after the gravy.)

Drop fries in oil for second time and cook until golden brown and crispy

Drain and toss with salt and pepper; serve hot

Place hot fries on plate

Top with gravy which needs to be hot for maximum meltage

Add more hot sauce if you want (I won’t judge)

Remember, you’ll eat this with a fork