Duck Confit Grilled Cheese With Pear Mostarda

Duck Confit Grilled Cheese With Pear Mostarda

Duck Confit Grilled Cheese With Pear Mostarda 1200 750 Round Pond Estate

Grilled cheese is the ultimate comfort food, but Chef Jamie 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.

Ingredients
4 each 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
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. Enjoy!

Serves 4

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