Duck, Apple & Manchego Cheese Salad

By on March 22, 2017

My first adventure with duck salad was in a very small, quaint French restaurant in Paris.

Duck Confit Salad

Duck Confit Salad

This recipe is very reminiscent of that dish many years ago.

The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing.

Those crispy bits of skin, or “cracklings˝ add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!

Duck, Apple & Manchego Cheese Salad
 
Prep time
Cook time
Total time
 
My first adventure with duck salad was in a very small, quaint French restaurant in Paris. This recipe is very reminiscent of that dish many years ago. The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or “cracklings˝ add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 4
Ingredients
  • 1 whole Moulard duck breast, cut into 2 cutlets
  • 11/2 oz Glace de Canard Gold® (More Than Gourmet Duck Stock) + 1-1/4 cup hot water***
  • 2 tbs green peppercorn mustard
  • 1 clove garlic
  • 2 tbs apple cider vinegar
  • ½ cup almond oil
  • 4 oz mixed field greens
  • ⅓ cup slivered almonds, lightly toasted
  • 3 oz Manchego or Gruyère cheese, cut into matchsticks
  • 1 tart green apple, cored and thinly sliced
  • ¼ cup chopped parsley
  • salt and freshly ground black pepper to taste
Instructions
  1. Skin duck, and cut skin into ½-inch squares, combine with 2 tbs water in a saucepan, bring to a boil, then simmer until fat is rendered and skin is very crisp. Remove cracklings and blot on paper towels.
  2. Heat 1 tbs duck fat in a large skillet over high heat. Blot breasts dry and brown duck on both sides, 1 minute per side.
  3. Add diluted Glace de Canard Gold® to pan, cover, and simmer for 6 minutes.
  4. Remove breasts, cut into thin slices across the grain, and return to stock.
  5. Blend mustard, garlic, 1 cup of the poaching liquid, and vinegar in a blender until smooth. With motor running, pour in oil.
  6. Combine greens, almonds, cheese, apple, parsley, cracklings, and drained duck in a salad bowl. Add dressing, season with salt and pepper, toss, and serve.

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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