Grilled Cheese with Duck Breast, Bacon and Apples

Ingredients

• 1 boneless duck breast, by Maillard
• 4 slices of a Belgian loaf, well buttered
• About 2 teaspoons old mustard
• 200 g Tomme with apple cider cheese, sliced
• 1/2 apple gala, thinly sliced
• 6 slices of bacon, cooked until crisp
• 2 small handfuls of fresh arugula
• 200 g Le Moine cheese, sliced

Marinade

• 1/2 cup white beer
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, finely chopped
• 1 green onion, thinly sliced
• Pepper to taste

Preparation

1. Place the duck breast on a work surface and using a knife, mark a thin check pattern in the fat without reaching the flesh. Place the duck in an airtight dish and add the ingredients of the marinade. Pepper to taste and close the dish. Mix and reserve in the fridge for 2 hours. Remove the breasts from the marinade and drain.
2. In a skillet over medium heat, put the duck breasts, the skin side down, and cook for 4 minutes. Flip and continue cooking for 4 minutes (which should result in rare cooking). Continue cooking if desired. Place the meat on a work surface and let stand for a few minutes before slicing. Set aside.
3. Build your sandwich! Spread a little old mustard on the bottom bread and divide the Tomme cheese with apple cider. Divide the slices of duck and add slices of apple, bacon, arugula and the Le Moine cheese. Close with other slices of bread.
4. In a large skillet over medium-low heat, carefully place sandwiches and press firmly with a spatula. Cook for 4 to 5 minutes, moving the grilled cheese from time to time, making sure the bread does not burn. The goal here is to cook everything very slowly to melt the cheese without browning the bread too quickly.
5. Flip gently and continue cooking for 4 to 5 minutes. Place on a work surface, cut in half and poke with a large toothpick garnished with sweet pickles!