Hot Chicken with Duck Confit and Perron Porto Cheese
- Preparation 35 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
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🍗 A decadent hot chicken that doesn’t hold back
This hot chicken with duck confit and Perron porto cheese takes a classic comfort dish and pushes it further. Rich, bold, and unapologetically indulgent, it’s the kind of recipe you make when you want something deeply satisfying, perfect for a weekend dinner or a meal meant to impress.
The duck confit brings incredible depth with its tender, flavorful meat, while the Perron porto cheese adds a creamy, slightly sweet note that balances the richness beautifully. Served on well-toasted bread never soggy every element works together to create a hot chicken that feels generous yet controlled.
Perfect for sharing, this dish checks every comfort-food box without feeling excessive. Warm, saucy, and full of character, it proves that a hot chicken can be both familiar and elevated at the same time.
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✅ Toast the bread, no exceptions
Always toast the bread before assembling. It creates a barrier against the sauce and prevents a soggy hot chicken.
✅ Reheat the duck gently
Warm the duck confit slowly so it stays tender and juicy without drying out.
✅ Go easy on extra salt
Duck confit and Perron porto cheese already bring saltiness. Taste the sauce before adjusting seasoning.
✅ Add the cheese at the right moment
Place the cheese on hot duck so it softens and melts slightly without disappearing.
✅ Assemble at the last minute
Build the hot chicken just before serving to keep the bread crisp and the textures balanced.
✅ Serve immediately
This dish is best enjoyed hot. The longer it sits, the softer the bread becomes.
Ingredients
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500 g (1 lb) chicken breasts
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Olive oil
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Italian seasoning
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2 duck confit legs
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10 chives, finely chopped
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500 ml (2 cups) homemade demi-glace sauce
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(store-bought works as well)
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8 slices Belgian multigrain bread, about 1 cm (½ inch) thick, toasted on one side
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170 g (5½ oz) Perron porto cheese, grated
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500 ml (2 cups) cooked green peas, hot
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Preparation
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet and drizzle lightly with olive oil. Sprinkle with Italian seasoning to taste, then season with salt and pepper. Transfer to the oven and cook for 20 to 25 minutes, or until the chicken is fully cooked. Halfway through cooking, add the duck confit legs to the baking sheet to warm through.
- Remove the bones from the chicken and duck, then shred the meat. Transfer to a large bowl, add the chives, season generously with black pepper, mix well, and keep warm.
- In a small saucepan set over medium heat, warm the demi-glace sauce. Keep warm.
- Place one slice of toasted bread on each plate. Top with the chicken and duck mixture, cover with grated Perron porto cheese, and generously ladle over the hot sauce. Add a second slice of bread, top with the hot green peas, and finish with another generous spoonful of sauce. Serve immediately.
Partially. The duck confit and sauce can be prepared ahead and reheated gently. Toast the bread and assemble just before serving to avoid sogginess.
A mildly fruity or creamy firm cheese works well, such as a mild aged cheddar or a wine-infused cheese. The goal is balance, not overpowering sweetness.
A Belgian-style sourdough loaf is ideal for its pronounced flavor and sturdy crumb. Any rustic sourdough or artisanal loaf works well, as long as it’s well toasted.
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