Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove as much meat from the confit duck leg as possible, and finely shred it.

Measure out mushrooms, and if dried soak in warm water to cover for 30 minutes to reconstitute them. Strain out the mushrooms and do not discard the soaking liquid. Chop the mushrooms so they are in smaller pieces.

Measure out the duck fat, butter, flour, wine, and beef stock.

Finely chop the leaves from 1 sprig of rosemary.

Cut the potatoes into large wedges to cook. Toss with duck fat and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Place on a parchment lined baking sheet.

Preheat the oven to 400F, and cook the potatoes for 35 – 40 minutes until they are browned and crispy, flipping halfway through the cook time.

Heat a large pot over medium high heat. Add the duck fat and the butter. Cook the mushrooms and add the rosemary, seasoning well with salt and pepper. Cook 4 – 5 minutes until mushrooms are slightly golden and cooked through.

Strain the mushroom liquid through a fine mesh strainer. Measure out 1 cup of liquid.

Add all of the flour and stir continually to form a roux. Cook for 2 minutes, and then add the white wine, reserved mushroom soaking liquid and the beef stock. Cook for 5 minutes until gravity is nice and thick. Mix in the shredded duck. Season with pepper and salt to taste.

To finish, place some fries on a plate and sprinkle with cheese curds. Add gravy to taste and enjoy!