Shredded Duck and Caramelized Onion Grilled Cheese
- Preparation : 30 minutes
- Cooking : 55 minutes
- Portions : 4
- 1 200-g package of Brome Lake shredded duck
- 1/2 lb Perron cheddar, aged for at least one year, shredded
- 8 large slices of farmhouse bread
- Ground black pepper
- Softened butter
- 2-3 yellow onions, chopped
- 15 ml (1 tbsp) duck fat or olive oil
- 15 ml (1 tbsp) butter
- 30 ml (1 tbsp) granulated sugar
- 125 ml (1/2 cup) white port, sherry or Pineau des Charentes
- Ground pepper and salt
Slowly bring water to a boil in a medium pot. When the water is lightly boiling, put the bag of shredded duck into the water (without opening it) and let it cook for 8 minutes, uncovered.
Remove the bag from the water and open with scissors, then empty the meat into a medium bowl lined with paper towel. Stir the duck meat a little and cover it with a paper towel. Press down on the meat for a bit to remove the excess fat and remove the paper towel from the bowl.
Add the cheese and ½ cup of caramelized onions, then add pepper. Mix and set aside.
Spread the duck meat mixture onto 4 slices of bread, then top with the other slices of bread.
Butter the top slices of bread and set aside.
Preheat a large frying pan over medium-high heat and when it is hot, place the grilled cheeses on the frying pan, butter side down and grill them for 3-4 minutes.
While they are grilling, butter the other slices of bread, then flip the grilled cheeses and continue to cook for another 3-4 minutes, or until they are golden brown.
Remove from the frying pan. Slice and serve with a pasta and vegetable salad and chips of choice.
Sauté the onions with the fat and butter in a large frying pan over medium-low heat for 30-40 minutes or until reduced and brown.
Add the sugar, alcohol and salt and pepper to taste. Mix and let it reduce until almost all of the liquid has evaporated. Remove from heat and store in the refrigerator in a small Mason jar.
* For an express version, use caramelized onions from the market.