Smoked Cheddar Duck Poutine

Directions for Duck Fat Fries:

1. Lightly spray the inside of 6 mini loaf pans (6″ x 3 1/2″) with cooking spray.
2. Preheat a gas grill, 1 burner only, on medium heat.
3. Put fries into a bowl of cold water for 10 minutes, then rinse, drain, and dry.
4. Heat peanut oil and duck fat in a Dutch oven or stockpot to 350 degrees F.
5. Working in batches, add potatoes to the oil carefully and fry until browned, about 6 minutes.
6. Drain on paper towels, toss with smoked salt, then place on a grill mat or grill-safe baking sheet and place over indirect heat, covered, for 10 minutes.

Directions for Scotch Bonnet Corn & Crab Relish:

1. Bring water to a boil in a stockpot with crab boil seasoning and cook crab legs for 4 to 5 minutes.
2. Drain, cool slightly, and remove meat from shells.In a skillet on medium-low, fry the duck bacon until crisp, about 8 minutes.
3. Drain on paper towels and dice.
4. Remove the husks from the corn and grill for 15-20 minutes, until charred and kernels are tender.
5. Cool, then cut corn from the ears and place into bowl.
6. Add the crab meat, diced bacon, and pepper jelly.

Directions for Cognac Duck Nage:

1. Place the cognac in a small saucepan on medium-high and bring to a boil.
2. Add the dried mushrooms, cover, turn off heat, and let sit for 15 minutes.
3. Strain, reserve liquid, and dice the mushrooms.
4. Heat the butter and duck fat in a skillet on medium.
5. When melted, add the onions and mushrooms and sauté for 3 minutes.
6. Whisk in the flour and cook for 30-40 seconds, then whisk in the reserved cognac and stocks and cook for another minute.
7. Add the remaining ingredients and simmer for 10 minutes.
8. Remove from heat, cover, and keep warm until needed.
9. To assemble, line the bottom of each loaf pan with cubes of smoked Cheddar and white Cheddar.
10. Add a layer of fries, then spoon on some of the mascarpone and another layer of Cheddar cheeses.
11. Add another layer of fries and cover the top with more cubes of the Cheddar cheeses.
12. Place on a grill mat or grill-safe baking sheet and place over indirect heat, covered, for about 10 minutes.
13. Turn the loaf pans upside down on the center of serving platters. Spoon the nage around the loaves. Cover the tops with sprigs of parsley, then top with a layer of the relish. Garnish the sauce with crumbled Parmentino and Cheddar cheese curds.
14. Drizzle each with balsamic glaze and serve.