Tuesday September 23, 2008
halloumi and duck confit grilled cheese sandwich
inverted halloumi and duck confit grilled cheese sandwich
makes 6 finger sandwiches
4 teaspoons extra virgin olive oil
1 small brick of Halloumi cheese (7 1/2 ounces), sliced into six 1/4" slices
1 1/2 cups loosely packed washed and dried frisee
1 teaspoon fresh lemon juice
10 oz prepared duck confit (D'Artagnan), at room temperature, bones discarded and meat shredded
1 1/2 ounce American sturgeon caviar
1. Heat 2 teaspoons of the oil in a large nonstick skillet over moderate heat. Add halloumi slices and sauté until browned on both sides, about 3 minutes total.Transfer to paper towels.
2. Toss the frisée with lemon juice, remaining 2 teaspoons olive oil, and salt and pepper to taste.
3. To make the sandwiches arrange 3 slices halloumi on counter, top each one with a mound of frisée, duck confit and then caviar, and finish with another piece of halloumi. Pick with decorative spear, and slice in half diagonally.
4. Pour a glass of white wine or champagne. Enjoy!
Posted by terry dagrosa at 07:00AM on September 23 in / Permalink