Duck Confit Cheesesteak
A decadent, gourmet twist on the classic Philly cheesesteak, featuring tender shredded duck confit crisped in its own fat, sweet caramelized onions, and melty Gruyère cheese served on a toasted hoagie roll.
Equipment
- Large cast-iron skillet or griddle
- Tongs
- Spatula
- Baking sheet
Ingredients
Main
- 2 whole Duck confit legs — Skin and bones removed, meat shredded. Reserve 2 tbsp of the duck fat.
- 1 large Yellow onion — Thinly sliced
- 4 slices Gruyère cheese — Can substitute with high-quality provolone
- 2 whole Hoagie rolls — Split down the middle
- 1 clove Garlic — Minced
- 0.25 teaspoon Salt — To taste
- 0.25 teaspoon Black pepper — Freshly cracked
- 2 tablespoons Mayonnaise (optional) — Mixed with a pinch of black pepper or truffle oil if desired
Main
| 2 whole | Duck confit legs | Skin and bones removed, meat shredded. Reserve 2 tbsp of the duck fat. |
| 1 large | Yellow onion | Thinly sliced |
| 4 slices | Gruyère cheese | Can substitute with high-quality provolone |
| 2 whole | Hoagie rolls | Split down the middle |
| 1 clove | Garlic | Minced |
| 0.25 teaspoon | Salt | To taste |
| 0.25 teaspoon | Black pepper | Freshly cracked |
| 2 tablespoons | Mayonnaise (opt.) | Mixed with a pinch of black pepper or truffle oil if desired |
Instructions
-
Melt 1 tablespoon of reserved duck fat in a large cast-iron skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and sweet, about 15-20 minutes. Stir in the minced garlic during the last minute of cooking. Remove the onions from the pan and set aside.
~20 minIf the onions start to dry out or burn, add a splash of water or a little more duck fat. -
Increase the heat to medium-high. Add the remaining 1 tablespoon of duck fat to the skillet. Add the shredded duck confit meat. Spread it out into an even layer and let it sear undisturbed for 2-3 minutes to get crispy edges. Season lightly with salt and pepper.
~4 minDuck confit is already salty, so taste before adding extra salt. -
Return the caramelized onions to the skillet, mixing them thoroughly with the crispy shredded duck. Divide the mixture into two roughly rectangular mounds in the pan.
~1 min -
Drape two slices of Gruyère cheese over each mound of the duck and onion mixture. Turn the heat to low, cover the skillet with a lid, and let the cheese melt completely.
~2 minAdding a few drops of water to the pan before covering will create steam and melt the cheese faster. -
While the cheese is melting, lightly toast the hoagie rolls. Spread the inside of the rolls with mayonnaise if using.
~2 min -
Using a large spatula, carefully scoop each cheese-covered duck mound and place it into a toasted hoagie roll. Serve immediately.
~1 min
Tips & Storage
- Pre-made duck confit legs are available at many gourmet grocers and butchers, making this a surprisingly quick meal.
- For an extra level of luxury, try spreading a thin layer of truffle mayonnaise or fig jam on the rolls.
- Do not discard the extra duck fat from the confit packaging; save it in the fridge for roasting potatoes.
- Storage: Store leftover duck and onion mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until warmed through before adding to fresh rolls.