For duck confit:
Carefully trim all excess fat from the ducks' legs and carcasses (if you've got them) and reserve. In a non-reactive dish, lay down a layer of the salt, herbs and garlic. Set down duck legs skin-side up and coat well with remaining salt, herbs and garlic, with pepper to taste. Cover and refrigerate at least 24 hours.
Preheat oven to 275 degrees. Simmer reserved fat with about 1 cup of water in a small saucepan for about 20 minutes. Rinse spice and garlic mixture from duck and thoroughly pat dry. Place duck in roasting pan and pour hot rendered fat over, covering pan completely. Cover with foil and roast until tender, approximately 3 to 4 hours. Remove and allow to cool, then shred meat with fork.
For blue cheese cream sauce:
In medium saucepan, bring the stock to a heavy boil and reduce by half. Add the heavy cream and bring to low boil. Remove from heat and whisk in crumbled cheese until completely incorporated. Stir in remaining ingredients.
In mixing bowl, add sugar to the sherry and whisk well to dissolve. Add apricots and mix well, then marinate overnight. Give a quick walk over a very hot griddle or saucepan until apricots begin to color, then remove.
To assemble poutine:
Layer shredded duck confit over fresh, crisp fries (sorry, but you're not getting our recipe for those). Drizzle liberally with cream sauce and garnish with grilled apricots. Serves 6-8.
Everything we do at Potato Potato is about fat, since we make, you know, fries. But this is a particularly fat-centric dish that people just adore when we run it. It's got the fat trifecta: fresh fries, a super-decadent, funky cream sauce, and really rich duck confit, garnished with apricots soaked in booze, because do you really wanna live forever?
— Submitted by proprietor Kevin Johnson and chef de cuisine Aaron Retka