Stella Artois Duck Confit Duck Croque Madame
Stella Artois Duck Confit Duck Croque Madame
Recipe type: Appetizer
Ingredients
- 2 duck legs
- 15g flaky sea salt
- 1 large clove of garlic, sliced
- ½ tbsp black peppercorns
- 1 springs rosemary
- 1 sprigs thyme
- 2L duck fat
- 3 cloves of garlic
- 3 sprigs of thyme
- 20g butter
- 20g flour
- 350ml whole milk
- 1 tsp dijon mustard
- 30g parmesan
- Pinch of nutmeg
- 1 tsp salt
- ½ tsp pepper
- 4 slices of sourdough bread, buttered
- 200g emmental
- 300g gruyere
- 2 eggs
- Chopped parsley, to garnish
Instructions
- Combine your duck in a large bowl with your salt, garlic, peppercorns, rosemary and thyme. Rub with your hands until all coated, then cover the bowl with cling film and leave to cure for 12 hours in the fridge.
- Rinse the cure off the duck with cold water and pat dry. Heat your duck fat in a small roasting tin until translucent. Add your duck legs, garlic and thyme - they should all be fully submerged in the fat. Bring the fat to a simmer, then cover in foil, place in oven and cook for 4 hours at 130°C. Cool the duck in it’s fat.
- Remove the duck from the fat and cook on a rack over a tray at 200°C for 20 mins until the skin is crisp, then place in a dish and shred the meat off the bone with 2 forks.
- Melt your butter in a small pan over a low-medium heat. Add your flour and cook out for about 1 min, until it smells nutty. Gradually add your milk in small increments, beating all the while to ensure your sauce is smooth. Bring to a boil, then simmer for 2 mins until the sauce thickens.
- Add your mustard, parmesan, nutmeg, salt and pepper to the sauce and stir to combine.
- On a slice of buttered bread, spread a spoonful of béchamel and sprinkle on some emmental. Add ¼ of your duck, some grated gruyere and then place another slice of buttered bread on top.
- Heat a frying pan to a medium heat and place your sandwich in it. Fry for 2 mins on both sides until the bread is crisp and the cheese is melted.
- Place on a baking tray and top with a large spoonful of béchamel. Sprinkle with more gruyere, then grill for 2 mins until the cheese is bubbly.
- Top with a fried egg, some chopped parsley and serve!
