Recipe for Pulled Duck Panini with Caramelized Onions and Raclette Cheese

For the onion compote: peel and thinly slice the onions. Sauté them in butter until lightly browned.

Sprinkle with sugar and let it caramelize slightly. Deglaze with balsamic vinegar. Wait for the vinegar to evaporate completely and let it simmer for 15 minutes, stirring constantly.

Rinse the confit duck leg under hot water to remove the fat, then remove the skin and bones before shredding the meat.

Chop the parsley and mix it with the shredded duck. Set aside.

Slice the apple into thin slices and sauté them in a little butter or fat until they are cooked.

Cut or slice the breads in half. Spread a tablespoon of onion compote on a slice of each bread, then divide half of the meat over it. Place strips of apple and the remaining meat on top. Top with the shredded cabbage.

To finish, spread the cream on the other slices and place the cheese slices (possibly with a bit of mustard) on top, then close everything before cooking for 2 to 3 minutes in a sandwich press.

To finish, serve immediately with green salad.