Choice of cheese
Other cheeses that can be used
Ingredients
- 2 confit duck legs
- 60 ml (4 tbsp) softened butter
- 1 onion, thinly sliced
- 2 ml (½ tsp) dried rosemary
- Freshly ground pepper
- 8 large slices of country-style bread
- 160 ml (2/3 cup) unsweetened apple purée (homemade or store-bought)
- 1 apple, sliced
- 240 g (8 oz) Oka raclette cheese, sliced
Preparation
- Reheat duck according to package instructions and debone.
- In a skillet over medium heat, melt 7 ml (½ tbsp) of butter.
- Sauté the onion for 7 to 10 minutes until golden. Set aside.
- Rinse the skillet for later use.
- In a small bowl, mix remaining butter with rosemary and pepper.
- Spread apple purée on 4 slices of bread.
- Top with duck, apple slices, sautéed onions, and cheese.
- Close sandwiches with remaining bread slices.
- Spread rosemary butter on the top slice.
- Heat skillet over medium heat.
- Place sandwiches butter-side down, then butter the other side.
- Grill 5 to 7 minutes per side until golden and cheese is melted. Press with a smaller lid to retain heat.
- Cut in half and serve with soup or a green salad.
