METHOD
Duck Confit and Morbier Croque – Henry Harris
Henry Harris & Racine
“This will make a double round of sandwiches for each person. I usually make a large quantity and when I take them from the oven I cut them into fingers and serve them as a warm canape on winter evenings. If you take care to remove the duck skin in one piece you can put it between two sheets of greaseproof paper and bake in the oven at 180 degrees C/350 degrees F/Gas 4 between two baking sheets for about 20 minutes to make some rather moreish duck crackling”.
Ingredients
Serves 4
2 legs duck confit
2 cloves of garlic, peeled
16 slices Pain Poilane or sourdough bread
8 slices of Morbier, or Gruyere cheese (to the thickness of 2 matches)
2 tsp Dijon mustard
soft unsalted butter
salt and freshly ground
black pepper
Method
1 Preheat the oven to 18 degrees C/35 degrees F/Gas 4. Remove the duck meat from the legs, coarsely shred with a fork and place in a mixing bowl.
2 Using the back of a knife, purée the garlic with a pinch of salt and mix well into the duck meat. Season generously with black pepper.
3 Pair the bread slices. Spread the duck mixture onto one side and then top with the Morbier. Spread the second slice with a healthy smear of Dijon mustard. Place the second slice on top and press together firmly.
4 Lightly butter the outside of the sandwiches. Preheat a griddle pan or frying pan.
5 Place the sandwiches in batches in the pan and fry to toast and colour both sides.
6 Transfer to a baking sheet and bake in the hot oven for about 5 minutes, or until piping hot. Remove from the oven, slice into pieces and serve immediately.