Hot Chicken with Duck Confit and Perron Porto Cheese

Name: Hot Chicken with Duck Confit and Perron Porto Cheese
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 500 g (1 lb) chicken breasts; Olive oil; Italian seasoning; 2 duck confit legs; 10 chives, finely chopped; 500 ml (2 cups) homemade demi-glace sauce; (store-bought works as well); 8 slices Belgian multigrain bread, about 1 cm (½ inch) thick, toasted on one side; 170 g (5½ oz) Perron porto cheese, grated; 500 ml (2 cups) cooked green peas, hot

Preparation 35 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Ingredients

500 g (1 lb) chicken breasts
Olive oil
Italian seasoning
2 duck confit legs
10 chives, finely chopped
500 ml (2 cups) homemade demi-glace sauce
(store-bought works as well)
8 slices Belgian multigrain bread, about 1 cm (½ inch) thick, toasted on one side
170 g (5½ oz) Perron porto cheese, grated
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.