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1
For the pickled red onions: Put the jalapenos and onions in a heatproof, nonreactive bowl.
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2
Combine the vinegar, sugar, celery seeds, mustard seeds, salt and 1/2 cup water in a small saucepot over medium-high heat and simmer until the sugar dissolves.
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3
Pour the hot liquid over the jalapenos and onions.
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4
Set aside to pickle for 2 hours minimum or refrigerate overnight.
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5
For the balsamic onions: Combine the bacon and duck legs in a large saute pan over medium heat.
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6
Saute until the bacon and duck skin have rendered their fat and become crispy, 5 to 7 minutes.
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7
Remove from the pan and set aside to cool, leaving the rendered fat in the pan; you want about 3 tablespoons of fat.
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8
When cool enough to handle, separate and chop up the skin from the duck legs.
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9
Combine the duck skin with the bacon and set aside.
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10
Shred the duck meat into bite-size pieces and reserve separately.
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11
Add the sweet onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until golden brown and caramelized, 20 to 30 minutes.
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12
Add the garlic and cook another 2 minutes.
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13
Add the balsamic vinegar and sugar, raise the heat and cook until the onions become jam-like, another 5 to 7 minutes.
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14
Add the bacon and duck skin to the onions, mix and set aside.
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15
Preheat the oven to 400 degrees F.
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16
Lay the puff pastry out on a floured surface.
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17
Using a 1 3/4-inch cutter, punch out 16 rounds of puff pastry.
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18
Lay the rounds on a baking sheet, then place another clean baking sheet on top of the rounds to keep them flat while baking.
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19
Transfer to the oven and bake until golden brown, about 10 minutes.
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20
Set aside.
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21
Lower the oven temperature to 350 degrees F.
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22
Smear each puff pastry round with whole-grain mustard.
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23
Add a pile of balsamic onions, some shredded duck meat and a sprinkling of Gruyere, and top it off with a piece of hot dog.
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24
Return to the oven to warm everything through and melt the cheese, about 5 minutes.
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25
Finish with some pickled red onions and serve.
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26
Oh my!
