Croque madame, duck, mornay, perfect egg |

Preparation time: 45 min

Preheat your Oven/Grill at 420 °F

• Setting up

  Peel and chop the onion.

  Chop the green onion on the bias (whistle).

  Grate the cheese.

  Duck Keep the legs vacuum-packed and plunge them into a pan of simmering water for about 10 minutes. Remove them from their bag, pass your thumb under the skin and remove it completely. Remove the meat from the duck around the thigh bone, be careful with the small bones and cartilage. Using a fork, finish shredding the meat.

  Use the old fashioned mustard recipe https://www.ateliersetsaveurs.com/les-recettes/culinaires/detail/4402/moutarde-a-lancienne-maison

• Bread toast + garnish

  Toast                                                                                    In a hot pan with olive oil and butter, mark the slices of country bread. Make sure they are well browned on both sides.

  Place them on a baking sheet, put them in the oven for 3 to 4 minutes before assembling the croque.

  Garnich                                                                                In a hot skillet with oil, sauté the onions, making sure to caramelize them slightly.

  Then mix the caramelized onions with the shredded duck, season if necessary.

• Mornay

  Bring the milk to a boil and keep it aside.

  Béchamel                                                                              In another saucepan, melt the butter and add the sifted flour. Using a whisk, mix and bring to a boil without stopping to whisk (roux), for about 1 minute. Add the hot milk in two parts, continue to whisk, make sure it boils well, lower your heat, add salt, pepper and nutmeg.

  Mornay                                                                                Add the grated cheese to the bechamel off the heat, mix well. Make sure the seasoning is right.

• Perfect egg

  Plunge the eggs delicately in the vacuum pan for 1 hour at 64C.

  At the time to serve them, break them delicately and directly on the croque Madame.

• Platting

  On the country toast, generously spread the old-fashioned mustard. Place the duck flakes with caramelized onions on top. Generously coat with Mornay sauce, place under the broiler and, when you come out, delicately break a perfect egg on top.

  Serve!