Monté Cristo

created by Chef Paul Denamiel
Executive Chef, Le Rivage, NYC

Total votes: 908
4 Servings 45 Prep Time 1440 Cook Time

The Monte Cristo was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince (New York). It’s a one of a kind delicacy.

Cheese
 

Ingredients

Béchamel Sauce:
2 tbs. butter
2 tbs. flour
1 1/4 cups heated milk
Freshly ground pepper

Monte Cristo:
1 whole Long Island Duck 5–6 lbs.
1 c. water
2/3 c. Béchamel Sauce
1/3 c. unsweetened whipped cream
1 c. Grated Parrano Cheese
4 Thomas’® Original English Muffins split and lightly toasted
2 large eggs
1 tbs. white rum
1 tbs. vanilla extract
2 tbs. brown sugar
1/4 c. heavy cream
4 slices Jambon Blanc (French Ham)

Directions

A day before roasting, discard the giblets and neck. Refrigerate uncovered for 24 hrs. The next day, heat the oven to 300°F. Using a small knife, pierce the duck's skin every 1/2-inch. Season generously with salt and pepper. In a roasting pan, and pour a cup of water over the duck. Roast for 3 hrs., removing every hour to prick the skin again. Internal temperature should be 165°F. Once cooked, set aside and cool. Remove skin and pull the meat off of the bones and shred, yielding 4 c.

Make the Béchamel Sauce: In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.

In a heavy-bottom saucepan, over medium heat, place the béchamel sauce and whisk in unsweetened whipped cream. Remove from heat and whisk in the grated cheese. Set aside and keep sauce warm.

Split and lightly toast the muffins. In a medium bowl, mix eggs, rum, vanilla extract, brown sugar, heavy cream and salt to taste. Melt butter in pan. Dip each side of the Thomas’ English Muffins into the egg batter, completely coating each. Cook each side until golden brown and crisp.

Clean pan and lightly brown each slice of ham.

Take 1 c. of shredded duck, 1/3 c. of Mornay Sauce and mix well. Place a heaping tbs. of the duck mixture on English Muffin and a slice of the Jambon Blanc. Top with the other English Muffin.

The Monte Cristo was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City


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