This makes four servings of Duck Confit, Strawberries & Fried Goat Cheese Panini.
Duck Confit, Strawberries & Fried Goat Cheese Panini Ingredients:
4 duck legs confit, meat removed from the bone
3 tablespoons olive oil
1/4 cup panko breadcrumbs
1/4 cup plain breadcrumbs
Salt and pepper
1/4 cup flour
1 egg, beaten
5 oz. goat cheese log, sliced into 1/8″ medallions
8 slices artisan white bread
Mixed baby greens
Raspberry vinaigrette
Strawberries, sliced
Duck Confit, Strawberries & Fried Goat Cheese Panini Preparation:
Fry the goat cheese: In a small skillet heat olive oil over medium heat. Combine the panko and plain breadcrumbs in a small bowl and season with salt and pepper. Place the flour and beaten egg each in their own separate small bowls. Dredge each goat cheese medallion first in flour, then in egg and lastly in the breadcrumbs. Carefully place the cheese into the hot oil (be sure not to overcrowd the skillet – work in batches if necessary). Brown the cheese on each side and drain on a paper towel.
To assemble each sandwich:
Toast the bread slices in a toaster, toaster oven or panini grill. Toss the baby greens with raspberry vinaigrette (as much or as little as you like) and place a good amount of greens on one slice of bread. Layer strawberry slices on top of the greens. Add the meat from one duck leg and two to three fried goat cheese medallions. Close the sandwich with a second slice of bread. Slice in half, serve immediately.
