Cider Braised Duck Salad with Walnut Vinaigrette
Winner 1997 Chef Recipe Contest, Chef Harry Crane
Ingredients
Marinade:
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1
2 Tbsp Calvados or Brandy
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2
2 Tbsp Dark Soy Sauce
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3
1/2 tsp Five Spice Powder
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4
1 tsp Salt
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5
6- 9oz each Maple Leaf Farms Bone In Duck Leg and Thigh
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6
1/2 tsp Black Pepper, ground
Braising Ingredients:
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1
1 Small Onion, diced
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2
1 Small Carrot, diced
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3
1 Rib Celery, diced
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4
2 cups Duck or Chicken Stock
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5
2 cups Apple Cider
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6
1 cup Red Wine
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7
1 Inch Cinnamon Stick
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8
1/2 tsp Black Peppercorns, crushed
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9
1 Bay Leaf
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10
Apple Peels and Core from Apple (below)
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11
2 Tbsp Unsalted Butter
Apple Garnish:
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1
3 Granny Smith Apples, reserve peels & cores
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2
2 Tbsp Clarified Butter
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3
1 Tbsp Sugar
Walnut Cider Vinaigrette:
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1
1/2 tsp Salt
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2
1/8 tsp Black Pepper, ground
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3
2 Tbsp Cider Vinegar
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4
6 Tbsp Walnut Oil
Salad Greens:
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1
6 cups Mixed Greens
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2
2 oz Walnut Pieces
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3
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.
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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.
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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.
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4
Reheat duck in braising liquid. Remove duck and keep warm.
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5
Strain braising liquid; reduce to a sauce consistency. If needed, correct seasoning and whisk in softened butter. Keep warm.
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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.
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7
Vinaigrette: Make vinaigrette by mixing salt, pepper and cider vinegar. Slowly whisk in walnut oil. Reserve.
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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.
