In the heart of Toronto, on the stretch of what is claimed to be the world’s longest street, Yonge Street, lies a culinary gem that has been serving locals and travelers alike since 1939. This spot is none other than the Rosedale Diner, a place where tradition meets creativity. In an episode of the popular Food Network show, “Diners, Drive-Ins and Dives,” host Guy Fieri stops by to experience a dish that’s both indulgent and whimsical: Poutino Canard, also known as duck cheese fries.
As Fieri explores the flavors of Canada, he is introduced to the Rosedale Diner’s unique take on a classic dish. The preparation starts with duck legs and thighs that have been carefully trimmed of their fat. The real magic happens when these pieces are coated in a special marinade – a concoction of salt, peppercorns, pure Canadian maple syrup, pureed garlic, freshly picked rosemary, thyme, and bay leaves. The mixture is thoroughly rubbed on the duck, which then sits to marinate for a full day to absorb all the aromatic goodness.
The next stage in creating this decadent meal is the stovetop confit. The marinated duck is submerged into a generous amount of rendered duck fat and lovingly cooked for around two and a half hours. Once cooked and cooled, the duck is skinned, and the meat is shredded, ready to become the star of the show.
But what’s a poutine without a rich gravy? At the Rosedale Diner, the gravy is a labor of love, beginning with butter, duck fat, and flour to create a roux. A homemade demi-glace adds depth, along with an interesting mix of chocolate and red wine. Chicken stock and the gelatinous essence of the confit duck join the mix, adding layers of umami. The gravy is left to simmer for an hour, concentrating the flavors and creating a sauce that’s thick and rich.
Guy couldn’t help but admire the fries themselves—quarter-inch blanched russet potatoes with a special twist: thinly sliced onions, which have been a signature addition for over 25 years. Once fried to golden perfection and seasoned with salt, the fries are ready to act as the base for this luxurious dish.
True to poutine’s roots, Quebecois cheese curds are scattered over the hot fries, melting slightly before a trip to the oven. Fresh from the heat, the dish is assembled – fries blanketed with succulent duck and then generously ladled with the exquisite gravy. As Guy Fieri takes a bite, he is met with the undeniable tenderness of the duck, enhanced by the rich, velvety gravy. The combination is nothing short of remarkable, earning his description of the dish as “fancy funky.”
The Rosedale Diner’s Poutino Canard transcends the boundaries of traditional poutine, creating a “refined meal” that Fieri jokingly suggests should be enjoyed by candlelight and a glass of white wine. This dish is a testament to the diner’s culinary prowess and their commitment to innovation while respecting the classics.
If you’re ever in Toronto and looking for a taste of pure elegance, remember the words of Guy Fieri as he indulged in the duck fries – “Oh my God, wow, that’s crazy.”