Recipes > Salad > Cider Braised Duck Salad with Walnut Vinaigrette

Cider Braised Duck Salad with Walnut Vinaigrette

Name: Cider Braised Duck Salad with Walnut Vinaigrette
Cuisine: North America
Ingredients: 2 Tbsp Calvados or Brandy; 2 Tbsp Dark Soy Sauce; 1/2 tsp Five Spice Powder; 1 tsp Salt; 6 Maple Leaf Farms Duck Legs; Salt and Pepper, to season; 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; 1/2 tsp Salt; 1/8 tsp Black Pepper, ground; 2 Tbsp Cider Vinegar; 6 Tbsp Walnut Oil; 6 cups Mixed Greens; 3 Granny Smith Apples, reserve peels & cores; 2 Tbsp Clarified Butter; 3 tsp Sugar; 2 oz Walnut Pieces; Teardrop or Cherry Tomatoes, halved

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

6 Maple Leaf Farms Duck Legs
Salt and Pepper, to season

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.