Lunches , Chicken & poultry , Main dishes

Grilled cheese with duck breast, bacon and apples

Name: Grilled cheese with duck breast, bacon and apples
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Québécoise
Ingredients: 1 boneless duck breast; 1/2 cup white beer; 2 tablespoons low-sodium soy sauce; 1 tablespoon olive oil; 1 tablespoon grated fresh ginger; 2 garlic cloves, finely chopped; 1 green onion, thinly sliced; Pepper to taste; 4 slices of a Belgian loaf, well buttered; About 2 teaspoons old mustard; 200 g Tomme with apple cider cheese, sliced; 1/2 apple gala, thinly sliced; 6 slices of bacon, cooked until crisp; 2 small handfuls of fresh arugula; 200 g Le Moine cheese, sliced

Preparation 20 min
Refrigeration 2 h
Cooking 15 min
Servings 2
Freezing I do not suggest

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Ingredients
Preparation
Comments

The grilled cheese that will make you “score” on your next date! The duck breast is marinated to perfection and the combination bacon / apple is just perfect. Now, imagine with raclette cheese? Hard to beat … I AM HUNGRY !!!

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Ingredients for the marinade

1 boneless duck breast
1/2 cup white beer
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 green onion, thinly sliced
Pepper to taste

Ingredients for the sandwich

4 slices of a Belgian loaf, well buttered
About 2 teaspoons old mustard
200 g Tomme with apple cider cheese, sliced
1/2 apple gala, thinly sliced
6 slices of bacon, cooked until crisp
2 small handfuls of fresh arugula
200 g Le Moine cheese, sliced

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Preparation

Place the duck breast on a work surface and using a knife, mark a thin check pattern in the fat without reaching the flesh. Place the duck in an airtight dish and add the ingredients of the marinade. Pepper to taste and close the dish. Mix and reserve in the fridge for 2 hours. Remove the breasts from the marinade and drain.
In a skillet over medium heat, put the duck breasts, the skin side down, and cook for 4 minutes. Flip and continue cooking for 4 minutes (which should result in rare cooking). Continue cooking if desired. Place the meat on a work surface and let stand for a few minutes before slicing. Set aside.
Build your sandwich! Spread a little old mustard on the bottom bread and divide the Tomme cheese with apple cider. Divide the slices of duck and add slices of apple, bacon, arugula and the Le Moine cheese. Close with other slices of bread.
In a large skillet over medium-low heat, carefully place sandwiches and press firmly with a spatula. Cook for 4 to 5 minutes, moving the grilled cheese from time to time, making sure the bread does not burn. The goal here is to cook everything very slowly to melt the cheese without browning the bread too quickly.
Flip gently and continue cooking for 4 to 5 minutes. Place on a work surface, cut in half and poke with a large toothpick garnished with sweet pickles!

Our sommeliers suggest

UL Riesling 2022

Quebec, Canada

The UL Riesling, a fruity, lively white from Quebec made from riesling and pinot gris, has the freshness of a crisp apple, just what this sandwich needs. The melted cheeses, duck and bacon are rich, so the wine cleans the palate between bites. The apple in the sandwich and the apple cider tomme give it a little wink. Eat it with your hands, of course. See the product

SAISON RAKAU, LE CASTOR, 6%

Duck, bacon and apples between two toasted slices: rich, sweet and salty all at once. The citrus and white grape notes of this saison follow the apple, and its honeyed touch clings to the caramelization. Dry finish, duck fat sorted. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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