Tourtine with beef flank and duck confit (poutine meat pie)

Ingredients

• 325 g McCain Spicy Fries (half a bag)
• 2 duck confit legs (525 g), coarsely chopped
• 750 g beef flank steak, diced against the grain
• Olive oil
• 175 g pearl onions, ends cut off
• 125 g Whisky and BBQ sausage by Pork Shop, diced
• 3 large cloves garlic, finely chopped
• 1/2 cup (125 ml) Voyageur des Brumes beer by Dieu du Ciel Brewery (or other red beer)
• 1/2 tablespoon (7.5 ml) ground cinnamon
• 1/2 tablespoon (7.5 ml) ground nutmeg
• 1/2 tablespoon (7.5 ml) ground cloves
• 1/2 teaspoon (2.5 ml) savory
• 350 g very cold cheese curds
• 150 g grated Louis d’Or cheese (or other firm raw cow’s milk cheese)
• 1 kg pie dough separated in two
• 1 egg beaten with 1 teaspoon water
• 1 can (398 ml) commercial poutine sauce
• 1 envelope (34 g) demi-glace sauce
• 3/4 cup (180 ml) Voyageur des Brumes beer by Dieu du Ciel Brewery (or other red beer)
• 1/2 cup of water