Okay, reserve judgment, folks. This is not a traditional poutine. I'll be the first to admit that. It's not deep-fried and there are no cheese curds involved. But it is poutine-inspired...and it is delicious! I can't remember where I first heard the word, but I definitely had no idea what it was. Poutine. So, I did some reading. Then I asked one of my favorite Canadian foodie bloggers - Isabelle at Crumb - for a recipe. Here's hers . I loved that she used a duck confit and skipped the curds. I have nothing against curds; I just don't know where to find them and haven't had any reason to make my own. In case you don't know what poutine is...it's a sticky mess of french fries, doused in a light brown gravy, and topped with cheese curds. It's a popular hangover cure in Quebec. Peasant fare peddled out of food trucks. That is until recently. It's moved into the mainstream, a new culinary darling in swanky bars from New York to San Francisco. I...