Croque Monsieur With Dehydrated Duck Breast
For 4 sandwiches:
40 g butter
40 g flour
1/2 litre milk
80 g Basque sheep’s milk cheese
1 egg yolk
8 slices sandwich bread
150 g dehydrated duck breast.
For the Mornay sauce:
melt butter in a saucepan over low heat, then add flour and whisk well. Cook 2 to 3 mins, stirring constantly. Do not allow it to colour.
Gradually pour in cold milk, add grated sheep’s milk cheese, and continue to whisk until completely melted. Allow sauce to thicken, then add egg yolk and stir constantly as you cook for 1 more minute. Season with salt, pepper, and nutmeg.
Spread Mornay sauce on 4 slices sandwich bread.
Slice dehydrated duck breast to a thickness of about 2 to 3 mm. Remove skin and mince duck breast roughly. (The duck breast will be easier to eat if cut.) Fill sandwiches with a generous amount of duck breast.Top sandwiches with sliced bread and coat the tops with sheep’s milk cheese Mornay sauce. Smooth with a spatula. Bake in a hot oven (200 °C) for 6 to 8 mins.
For an even more gourmet touch, add a few confit gizzards or even duck cracklings to add crunch.