Heat the oil (or duck fat) in a small frying pan over medium heat.
Add onions and a pinch of salt. Cook for 5-6 minutes, until tender.
Add maple syrup, balsamic vinegar and thyme. Continue cooking 3-4 minutes, until onions are melting and slightly sticky. Set aside.
On two slices, spread half the cheese, add the shredded duck, then the caramelized onions, and finish with the remaining cheese.
Close with the other slices of bread.
Heat a non-stick frying pan over medium-low heat and lather with butter.
Cook the grilled-cheese for 4-5 minutes in the foaming butter on the first side, without pressing down. Remove the grilled-cheese and add a little butter to the pan. Return the grilled-cheese to the pan, turning and pressing lightly until golden brown and the cheese has melted.
This recipe is made by our brand ambassador Pierre-Alexandre Joly @legoutavanttout_par_pajoly
