Cider Braised Duck Salad with Walnut Vinaigrette

Winner 1997 Chef Recipe Contest, Chef Harry Crane

Serving Size {6 servings}

Ingredients


Marinade:


2 Tbsp Calvados or Brandy


2 Tbsp Dark Soy Sauce


1/2 tsp Five Spice Powder


1 tsp Salt


6- 9oz each Maple Leaf Farms Bone In Duck Leg and Thigh


1/2 tsp 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 tsp Black Peppercorns, crushed


1 Bay Leaf


Apple Peels and Core from Apple (below)


2 Tbsp Unsalted Butter


Apple Garnish:


3 Granny Smith Apples, reserve peels & cores


2 Tbsp Clarified Butter


1 Tbsp Sugar


Walnut Cider Vinaigrette:


1/2 tsp Salt


1/8 tsp Black Pepper, ground


2 Tbsp Cider Vinegar


6 Tbsp Walnut Oil


Salad Greens:


6 cups Mixed Greens


2 oz Walnut Pieces


As Needed Teardrop or Cherry Tomatoes, halved

Directions

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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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