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Cider Braised Duck Salad with Walnut Vinaigrette
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Cider Braised Duck Salad with Walnut Vinaigrette
Winner 1997 Chef Recipe Contest, Chef Harry Crane
Serving Size: 6 Servings
Ingredients:
Marinade:
2 Tablespoons Calvados or Brandy
2 Tablespoons Dark Soy Sauce
1/2 Teaspoon Five Spice Powder
1 Teaspoon Salt
6- 9oz each Maple Leaf Farms Bone In Duck Leg and Thigh
1/2 Teaspoon Black Pepper, ground
Braising Ingredients:
1 Small Onion, diced
1 Small Carrot, diced
1 Rib Celery, diced
2 Cups Duck or Chicken Stock
2 Cups Apple Cider
1 Cup Red Wine
1 Inch Cinnamon Stick
1/2 Teaspoon Black Peppercorns, crushed
1 Bay Leaf
Apple Peels and Core from Apple (below)
2 Tablespoons Unsalted Butter
Apple Garnish:
3 Granny Smith Apples, reserve peels & cores
2 Tablespoons Clarified Butter
1 Tablespoon Sugar
Walnut Cider Vinaigrette:
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper, ground
2 Tablespoons Cider Vinegar
6 Tablespoons Walnut Oil
Salad Greens:
6 Cups Mixed Greens
2 Ounces Walnut Pieces
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: Saute 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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