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“To celebrate National Grilled Cheese Week, we created a special sandwich featuring smoked duck breast, caramelized onions, fresh watercress, and Tillamook Sharp Cheddar Cheese.” - Erica Beneke of Max’s Wine Dive
Prepare the duck
Combine water, salt, brown sugar, and molasses in a medium mixing bowl and whisk until salt has dissolved. Pour mixture over duck breast in a shallow plastic container and refrigerate overnight.
The following day, set up a smoker according to the manufacturer’s directions, using a fruit wood. Remove duck from sugar mixture and pat dry with a paper towel, then transfer to the smoker and smoke until the internal temperature reaches 160°F. Carefully remove duck from smoker and allow it to cool before slicing thinly.
Heat a large skillet over medium-high heat; add the olive oil, followed by the onions. Lower heat to medium-low and cook, stirring frequently for about 20 minutes, or until the onions are soft and golden brown.
Assemble the sandwich
Preheat oven to 350°F. Lightly butter one side of each piece of sourdough and place butter side down on a preheated ovenproof pan or flat grill. Toast until golden brown on bottom side. For each sandwich, place a few slices of duck on one side of the bread, half of the caramelized onions on the other, and 2 slices of sharp cheddar on both sides.
Transfer pan to the preheated oven and cook for about 5-7 minutes, until the cheese is melted and bubbly. Remove from pan and place ½ cup watercress on one piece of the bread. Place two sides of bread together to form a sandwich, and enjoy!