Grilled cheese is the ultimate comfort food, but our Estate Chef has elevated this classic with the addition of smoky, rich duck confit, and the delightfully sweet tang of a pear mostarda. Wonderfully decadent, this sandwich works wonderfully as an appetizer and pairs wonderfully with our Reserve Cabernet Sauvignon.
4 pears, cut into small cubes
1 1/3 cups sugar
4 Tbsp whole grain Dijon mustard
1 Tbsp yellow mustard seeds
1 Tbsp brown mustard seeds
1 cup water
8 slices whole wheat sourdough bread
16 slices fontina cheese
¼ lb butter, room temperature
10 ounces duck confit, shredded
For Pear Mostarda:
Combine pears, sugar, water, Dijon mustard and mustard seeds in a saucepan and bring to a simmer. Let simmer for about a half an hour or until the liquid has started to thicken. When thickened to desired consistency, pour the mixture into a shallow baking pan and let cool completely.
For Grilled Cheese:
Begin by spreading butter on one side of all the bread. Lay buttered side down on a cutting board, and place 2 slices of fontina cheese on each slice of bread. Layer 2 1/2 ounces of the shredded duck confit on 4 slices of the bread. Top each slice with another (duckless) slice of bread and cheese.
Get a sauté pan hot, then reduce heat to medium and grill each sandwich for about 2 minutes on each side, until golden brown. Place them in a 375-degree oven for about 3 or 4 minutes to make sure that the duck is heated through, and cheese is melted well.
When done, cut each sandwich into 8 piece triangles and top each piece with about a teaspoon of the pear mostarda.