Croque Canard... an original recipe of the "croque-monsieur" by Chef Brice

Courtesy of Chef Brice, Paris
INGREDIENTS (2 servings)
300g duck magret (fillet)
60g foie gras (cooked ike a paté)
4 shallots
150ml white Martini
4 slices of sandwich bread
1 tsp Four-spices mix
Gingerbread crumbs
Butter at room temperature
Salt and ground pepper
Mesclun salad,
Olive oil, balsamic vinegar, fleur de sel and ground pepper for the salad dressing

DIRECTIONS
Chop the shallots thinly lengthwise. In a saucepan, warm 1 tbsp olive oil, season with salt and pepper, cook the shallots over medium heat for 2 minutes, stirring with a wooden spatula.
Remove a little fat of the duck fillet skin. Cross it with a knife to make it crusty in cooking.
Spread the meat with the four-spices mix and salt it. Cook it on the skin in a preheated pan over medium heat for 5 minutes.
Go back to your shallots… pour the Martini and cook it until the liquid is evaporated. You will get a purée consistency.
Back to the duck now… 5 minutes are just over, return the magrets on the meat and cook it for 2 to 3 more minutes. Remove it from the pan to put it on a rack. Leave it for 5 minutes.
Switch on the grill of your oven.
Remove the shallots from the stove. Slice the duck fillet thinly (about 0.12 inch)
Spread a layer of shallots on 2 slices of bread, add the duck slices, add thin slices of foie gras. Cover with bread. Brush all sides of bread with melted butter . Bake it over the grill for 2 minutes each side.
Cut the croque-canard in two to get triangles.
Serve with a mesclun salad, dressed with olive oil, balsamic vinegar, fleur de sel and ground pepper, and top with gingerbread crumbs

Another idea : you can cut your croque-canard into bite sized pieces, and serve it for an aperitif "à la française" !

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