Cider Braised Duck Salad with Walnut Vinaigrette

Cider braised duck salad with walnut vinaigrette

Winner 1997 Chef Recipe Contest, Chef Harry Crane

Tender Duck legs braised with cider and Asian spices on top of a walnut vinaigrette salad, garnished with caramelized apples.

Ingredients

Marinade

  • 2 Tbsp Calvados or Brandy

  • 2 Tbsp Dark Soy Sauce

  • 1/2 tsp Five Spice Powder

  • 1 tsp Salt

Duck

Braising

  • 1 Small Onion, diced

  • 1 Small Carrot, diced

  • 1 Rib Celery, diced

  • 2 cups Duck or Chicken Stock

  • 1/2 tsp Black Pepper, ground

  • 2 cups Apple Cider

  • 1 cup Red Wine

  • 1 Inch Cinnamon Stick

  • 1/2 tsp Black Peppercorns, crushed

  • 1 Bay Leaf

  • Apple Peels and Core from Apple (below)

  • 2 Tbsp Unsalted Butter

Vinaigrette

  • 1/2 tsp Salt

  • 1/8 tsp Black Pepper, ground

  • 2 Tbsp Cider Vinegar

  • 6 Tbsp Walnut Oil

Salad

  • 6 cups Mixed Greens

Caramelized Apples for Garnish

  • 3 Granny Smith Apples, reserve peels & cores

  • 2 Tbsp Clarified Butter

  • 3 tsp Sugar

Garnish

  • 2 oz Walnut Pieces

  • Teardrop or Cherry Tomatoes, halved

Directions

Marinade

  • 1

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

Duck

  • 1

    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.

Braising

  • 1

    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.

  • 2

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

  • 3

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

Vinaigrette

  • 1

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

  • 2

    Caramelized Apples for Garnish

  • 3

    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.

To Serve

  • 1

    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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