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Cider Braised Duck Salad with Walnut Vinaigrette

Cider braised duck salad with walnut vinaigrette

Winner 1997 Chef Recipe Contest, Chef Harry Crane

Ingredients

  • 1

    2 Tbsp Calvados or Brandy

  • 2

    2 Tbsp Dark Soy Sauce

  • 3

    1/2 tsp Five Spice Powder

  • 4

    1 tsp Salt

  • 6

    1/2 tsp Black Pepper, ground

  • 7

    1 Small Onion, diced

  • 8

    1 Small Carrot, diced

  • 9

    1 Rib Celery, diced

  • 10

    2 cups Duck or Chicken Stock

  • 11

    2 cups Apple Cider

  • 12

    1 cup Red Wine

  • 13

    1 Inch Cinnamon Stick

  • 14

    1/2 tsp Black Peppercorns, crushed

  • 15

    1 Bay Leaf

  • 16

    Apple Peels and Core from Apple (below)

  • 17

    2 Tbsp Unsalted Butter

  • 18

    3 Granny Smith Apples, reserve peels & cores

  • 19

    2 Tbsp Clarified Butter

  • 20

    1 Tbsp Sugar

  • 21

    1/2 tsp Salt

  • 22

    1/8 tsp Black Pepper, ground

  • 23

    2 Tbsp Cider Vinegar

  • 24

    6 Tbsp Walnut Oil

  • 25

    6 cups Mixed Greens

  • 26

    2 oz Walnut Pieces

  • 27

    As Needed Teardrop or Cherry Tomatoes, halved

Directions

  • 1

    Marinade: Combine marinade ingredients; add duck. Marinate covered in the refrigerator for a minimum of one hour or overnight.

  • 2

    Heat pot to smoking point. Remove duck from marinade. Dry duck; season with salt and pepper. Sear skin side down about 1 minute or until brown. Turn and sear other side. Remove duck; discard all but 1 tablespoon of fat.

  • 3

    Braising: Sauté onion, carrot and celery in reserved duck fat until soft. Add duck and remaining braising ingredients except butter. Boil, cover and place in a preheated 350°F oven for 1 1/2 hours or until duck is tender; cool and refrigerate. Remove surface fat.

  • 4

    Reheat duck in braising liquid. Remove duck and keep warm.

  • 5

    Strain braising liquid; reduce to a sauce consistency. If needed, correct seasoning and whisk in softened butter. Keep warm.

  • 6

    Garnish: Slice apples into 8 or 10 slices. Place slices in hot skillet with clarified butter. Sprinkle with 1 1/2 teaspoon sugar, turn and brown. Sprinkle apples with remaining sugar; turn and brown. Remove and keep warm.

  • 7

    Vinaigrette: Make vinaigrette by mixing salt, pepper and cider vinegar. Slowly whisk in walnut oil. Reserve.

  • 8

    To Serve: Place duck under broiler just long enough to slightly crisp skin, taking care not to burn. Dress greens with vinaigrette; divide among six chilled plates. Place one duck leg on each bed of greens. Garnish with caramelized apple slices, walnuts and tomatoes. Drizzle sauce over duck and around plate.

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