Duck Grilled Cheese Recipe

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil, thyme, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until golden and tender. Keep warm.

Cook onions low and slow

In a medium skillet over medium-low heat, warm 2 tbs olive oil. Add the thinly sliced onions and 1/2 tsp salt; cook, stirring occasionally, until they begin to soften, about 8–10 minutes. Add 1 tsp sugar and continue to cook another 8–12 minutes, stirring more frequently, until onions are deeply softened and lightly caramelized but not burned. Add 2 tbs water and 1 tbs balsamic vinegar, stir to deglaze and concentrate, then season with 1/4 tsp black pepper. Reduce heat to low and cook 2–3 more minutes. Remove from heat and keep warm or refrigerate if making ahead.

Warm and season rillettes

If using pre-made duck rillettes, gently warm in a small saucepan with 2 tbs duck fat or butter over low heat until spreadable, about 3–4 minutes, stirring. If using shredded duck confit, warm it in the same way until coated and softened. Stir in 1/2 tsp freshly ground black pepper and taste for seasoning. Keep warm.

Prepare greens

In a small bowl toss the mixed baby greens with 1 tsp olive oil, juice of 1/2 lemon, 1/8 tsp salt and 1/8 tsp black pepper. Set aside.

Assemble sandwiches

Lay out 4 slices of rye marbled bread. Spread the non-buttered sides of each slice with about 1/2 cup duck rillettes divided evenly (roughly 2 tbs per slice). Top rillettes evenly with 2 slices of Swiss cheese per sandwich (4 slices total per sandwich). Add about 2 tbs onion confit over the cheese, then a small handful (about 1/2 cup) of the dressed greens on two of the slices. Top with the remaining bread slices, butter the exposed outer sides of each sandwich with softened butter, 1 tbs per sandwich, spreading evenly.

Grill the sandwiches

Heat a heavy skillet or griddle over medium-low to medium heat. Place sandwiches buttered-side down and cook 3–5 minutes until golden brown and cheese begins to melt. Butter the top side if not already buttered and flip carefully; cook another 3–5 minutes until second side is golden and cheese is fully melted and fillings are warm. Press gently with a spatula for even contact but do not smash completely. If sandwiches brown too quickly before cheese melts, lower heat and cover the pan for 1–2 minutes to trap heat.

Finish & serve

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with roasted potatoes alongside and any remaining onion confit as an extra garnish.