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Brome Lake duck breast grilled cheese sandwich

  • Preparation : 15 minutes
  • Cooking : 20 minutes
  • Portions : 4
duck grilled cheese

Ingredients

  • 2 Brome Lake duck breasts
  • 1 package (175 g) of Brome Lake duck bacon
  • 2 tbsp Brome Lake rendered duck fat
  • 2 pieces naan bread, cut into 4 quarters each (or 2 flat ciabiatta buns cut in half)
  • 4 heaping tbsp of onion confit (red or white)
  • 150 g (1/3 lb) aged white cheddar cheese (or Fontina, Swiss, Alfred Le Fermier, Mont St. Benoit, etc), sliced

Preparation

  1. Preheat oven to 190°C (375°F). Cook the duck bacon slices until crispy in a sauté pan. Drain on paper towels. Set aside.

  2. Dry and score the duck breast. Season with salt and pepper. Sear on low heat, skin side down, in a skillet without added fat for about 8-10 minutes, draining fat drippings continuously. Skin must be browned and crispy. Turn breasts over. Transfer to oven and cook at 190°C (375°F) for approximately 8-10 minutes or until still pink inside. Remove from oven and transfer to a plate. Cover loosely with aluminium foil. Let rest for at least 5-8 minutes. Slice thinly. Set aside.

  3. Assemble the sandwiches: on each bread quarter, evenly distribute the sliced duck breast, duck bacon slices, 1 heaping tbsp of onion confit and the cheese slices. Close the sandwiches. Brush the exterior of the sandwiches with a little rendered duck fat.

  4. Place the sandwiches in a sauté or cast iron skillet and grill over medium heat. Press down on the sandwiches with a spatula from time to time, and cook until lightly browned. Turn over and grill the other side. Cook until sandwich is evenly browned on both sides and the cheese has melted.

  5. Remove from heat. Cut in half if desired or serve as is with fries or potato chips cooked in duck fat and seasoned with fresh chopped thyme or rosemary and parmesan cheese, and a side salad with a ginger vinaigrette.

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