Hot Chicken with Duck Confit, Chorizo and Cheese Fondue
- Preparation 25 min
- Cooking 35 min
- Servings 4
- Freezing I do not suggest
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🦆 A Saturday night dish
This one is pure luxury. Duck confit, browned chorizo, a bubbling cheese fondue over toasted bread: when you eat duck confit, you treat yourself, period. It’s clearly a Saturday night dish. For the holidays, for a bunch of buddies, for a birthday, or to impress your date.
I’ve always loved hot chicken sandwiches with toasted bread. This one is just ridiculously good.
🧀 Bread that holds up
A big Belgian sourdough loaf, toasted, deeply browned mushrooms, the chorizo, the duck warmed in the pan, piping hot brown gravy and the fondue burying everything.
🥪 Not the same hot chicken
I have others on the site. My hot chicken with duck confit and Perron porto cheese is a different story: this one is chorizo and fondue. And my hot chicken with crispy chicken is completely delicious, but the textures have nothing in common. The duck one is for the big nights.
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🔥 Keep the sauce hot
Keep it hot until the very last moment, otherwise it all goes cold.
🧀 Buy the fondue
It’s simpler, and it’s really good. What we want is for it to be hot, plain and simple.
To take it to the next level, make your own fondue: my classic cheese fondue or my Swiss cheese fondue with oyster mushrooms and beer. You’ll have some left over. I freeze the rest and fill ravioli with it. It’s not sad at all.
🦆 Duck confit from the store
I always buy it ready-made. Few people make it at home, and it’s not what makes the difference here.
If you feel like tackling it anyway, my homemade duck confit with apricot beer is waiting for you.
No duck? Chicken instead works fine. To see a hot chicken made entirely with chicken, check out my hot chicken with crispy chicken, prosciutto and Oka.
🥖 A bread that holds the sauce
Get a big Belgian sourdough loaf. A slice of ordinary white bread won’t hold up.
🥣 A homemade sauce
The one here starts from a can and a packet. Looking for the from-scratch version? That’s my homemade demi-glace.
❄️ Storage
In the fridge, it keeps 3 to 5 days. I don’t suggest freezing it: the sauce on the bread turns completely soggy.
✅ What to serve with my duck confit hot chicken
A green salad or fries, and that’s it. One slice with a side is enough. For the salad, my creamy Italian dressing does the job nicely. For the fries, there are my air fryer French fries.
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Ingredients for the sauce
- 1 can (398 ml) hot chicken sauce
- 1 packet (34 g) demi-glace sauce mix
- 3/4 cup (180 ml) cold water
- 1/2 cup (125 ml) amber ale (or beef broth)
Ingredients for the topping
- 1 small yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- 2 celery stalks, thinly sliced
- 3 Nantes carrots, halved lengthwise, thinly sliced
- 1/2 teaspoon (2.5 ml) dried thyme
- Olive oil
- 227 g (8 oz) white mushrooms, sliced
- 175 g (6 oz) mild chorizo (or hot), diced
- The meat of 2 confit duck legs, coarsely chopped
- 2 Brussels sprouts, trimmed, cut into rings and separated + 1 more cut into rings for serving
- 1/2 cup (125 ml) amber ale (or beef broth)
- 350 g (12 oz) cheese fondue
- 4 thick slices of large Belgian sourdough bread, toasted to taste
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Preparation
- In a saucepan over medium-high heat, combine the hot chicken sauce, the contents of the demi-glace sauce mix packet (not the whole packet), the water and the amber ale (or broth). Whisk to dissolve the powder.
- Bring to a boil, whisking constantly, reduce the heat to low and simmer for 5 minutes. Keep warm.
- In a large skillet over medium heat, add the onion, garlic, celery, carrots and thyme, season with salt and pepper, then add a good drizzle of olive oil. Cook for 7 to 8 minutes, stirring, to soften. Set aside in a large bowl.
- In the same skillet over high heat, add the mushrooms, season with salt and pepper and drizzle with olive oil. Cook for 7 to 8 minutes to drive off the water and to brown. Don’t stir too much if you want the mushrooms to turn golden. Set aside with the vegetables.
- In the same skillet over medium heat, add the chorizo with a small drizzle of olive oil and cook for 3 to 4 minutes to brown it. Drain the oil, then return the vegetable mixture to the pan.
- Add the duck confit meat and the Brussels sprouts, then season with salt and pepper. Cook for 2 minutes, stirring, to warm the duck.
- Add the amber ale (or broth) and stir for 30 seconds to reduce, but NOT DRY. Leave a little liquid, though! Add a small ladle of sauce and stir. Keep warm.
- In a small saucepan over medium-high heat, add the cheese fondue and cook for 8 to 10 minutes, stirring, until the cheese is melted and bubbling. Keep warm.
- Assemble the hot chicken! Place the slices of bread on the plates and spoon the duck confit mixture on top. Pour over the sauce, bury it all in cheese fondue and garnish with Brussels sprout rings!
Toasted bread, a topping and brown gravy over it. Here, the topping is duck confit, chorizo and mushrooms, and the cheese fondue buries it all.
Yes, that’s what I always do. Few people make it at home. It just gets warmed up in the pan with the vegetables and the chorizo.
Yes, chicken works in place of the duck. For a hot chicken made entirely with chicken, with completely different textures, try my crispy chicken hot chicken.
Yes, I even suggest it: it’s simpler and really good. It just has to be hot. If you’d rather make your own, my classic fondue and my Swiss fondue are there.
I don’t suggest freezing: the sauce on the bread turns completely soggy. In the fridge, it keeps 3 to 5 days.
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