Croque Monsieur Duck Goat Cheese (Printable Version)
Crisp Croque Monsieur with smoked duck, goat cheese, honey, and béchamel on buttery bread.
# The Ingredients You'll Need:
→ Bread & Spreads
01 - 8 slices country-style bread
02 - 2 tbsp unsalted butter, softened
03 - 2 tsp Dijon mustard
→ Filling
04 - 150 g smoked duck breast, thinly sliced
05 - 120 g fresh goat cheese
06 - 2 tsp liquid honey
→ Topping
07 - 80 g grated Emmental or Gruyère cheese
→ Sauce
08 - 200 ml whole milk
09 - 15 g unsalted butter
10 - 15 g all-purpose flour
11 - Pinch of ground nutmeg
12 - Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 - Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
02 - In a small saucepan, melt 15 g butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk and bring to a simmer, stirring until thickened. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Lightly toast the bread slices. Spread one side of each slice with softened butter, then a thin layer of Dijon mustard.
04 - On 4 slices of bread, layer the smoked duck breast, dot with pieces of fresh goat cheese, and drizzle lightly with honey.
05 - Top the filling with the remaining bread slices, buttered side out.
06 - Place the sandwiches on the prepared tray. Spoon béchamel sauce over each sandwich and sprinkle generously with grated Emmental or Gruyère.
07 - Bake for 10–12 minutes, or until golden and bubbling. For a crispier top, broil for an extra 1–2 minutes.
08 - Serve hot, optionally with a side salad.
# Additional Tips::
01 -
- Uses a handful of easy to find ingredients but brings elegant flavor
- Ready in around thirty minutes so ideal for weeknights or last minute entertaining
- The balance of savory smoky sweet and tangy makes this truly crave worthy
- Leftovers reheat beautifully and the sandwich stays crisp
02 -
- Rich in protein and calcium thanks to all the dairy and duck
- Great choice for a party or brunch crowd pleasing with grown up flavors
- Can make béchamel ahead and keep in fridge for faster prep
03 -
- Let the béchamel cool slightly before spooning onto bread so it spreads evenly and does not run off
- Always use fresh bread for best texture but if day old revive by toasting lightly
- Do not skip the layer of butter on the outside it creates the signature golden crisp and seals in flavor