Randy Chandler
Duck is a versatile poultry product that can be used in a variety of dishes, from extravagant holiday feasts to sandwiches and burgers. When it comes to cheese pairings, the type of duck preparation and flavour profile come into play. Smoked duck breast, for instance, pairs well with bold cheeses like washed rind varieties, while sweeter options like duck bacon complement mild and creamy Gorgonzola. For those who enjoy duck prosciutto or salami, sharper sheep's milk cheeses like Manchego or aged pecorino are recommended. Now, let's talk about goat cheese, made from goat's milk, and its potential pairing with duck.
| Characteristics | Values |
|---|---|
| Type of duck | Smoked duck breast, duck prosciutto, salami, duck bacon |
| Cheese pairing | Washed rind, Gorgonzola, Manchego, aged pecorino, goat cheese |
| Other toppings/sauces | Cherry compote, arugula, cranberry compote, gruyere, barbecue sauce, mayo, blue cheese, mustard, butter, peach chutney, duck egg, cranberry chutney |
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What You'll Learn
Goat's cheese mousse crostinis with duck breast
Goat cheese is a popular choice for those who are lactose intolerant. It is simply cheese made with goat's milk instead of cow's milk. It is often referred to as chèvre goat cheese, with "chèvre" being the French word for goat.
Duck, on the other hand, is a poultry product that has gained popularity as a pork alternative. It has a milder sweetness and creamier fat content than pork, and it also has a gamy flavour.
Now, to bring these two delicious ingredients together in a mouth-watering appetiser: Goats Cheese Mousse Crostinis with Duck Breast. Here is a step-by-step guide on how to make this tasty treat:
Ingredients:
- Goat cheese
- Milk
- Whipped cream
- Bread (for crostinis)
- Duck breast
- Cherries
- Olive oil
- Salt
- Pepper
- Balsamic vinegar
- Thyme
- Hazelnuts
- Honey (optional)
- Maldon sea salt (optional)
- Candied fennel pollen (optional)
Method:
First, make the goat cheese mousse by whisking the goat cheese with a splash of milk until smooth, and then folding in some whipped cream. You can store this mousse in the fridge until you are ready to serve. For an even fancier presentation, add the mousse to a piping bag for a quicker and smoother serving process.
Next, prepare the crostinis. Slice the bread thinly and toast it until it is lightly browned and has a hollow sound when tapped. This will give you that desirable crunchy texture.
For the duck breast, cook it on low heat to render out the fat, resulting in a crispy skin. Slice the duck breast into thin slices. You can serve the duck breast cold, making this appetiser convenient for make-ahead meals.
Toss the cherries in olive oil, salt, pepper, balsamic vinegar, and thyme. Roast them in the oven. Lightly toast the hazelnuts in a dry frying pan.
Now, it's time to assemble the crostinis. Spread a spoonful of the goat cheese mousse on each crostini. Top it with a slice of duck breast, a few roasted cherries, and a sprinkle of toasted hazelnuts. If you'd like to elevate the dish even further, drizzle some hot honey on top and garnish with maldon sea salt and candied fennel pollen.
There you have it—a delicious combination of creamy goat cheese mousse, juicy duck breast, fruity cherries, and crunchy hazelnuts. This appetiser is perfect for any occasion and is sure to impress your guests. Enjoy!
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Peking duck grilled cheese sandwich
Ingredients
- 2 slices of bread
- Butter
- Mayonnaise
- Green onion
- Cilantro
- Hoisin sauce
- Five spice powder
- Cucumber
- Cantaloupe
- Peking duck
- Cheese
Method
- Make the green onion hoisin spread by combining mayonnaise, green onion, cilantro, hoisin, and five spice powder in a small bowl.
- Spread butter on one side of each slice of bread.
- Spread the green onion hoisin mixture on the other side of one slice of bread.
- Top with the remaining ingredients in the following order: cheese, duck, cucumber, and cantaloupe.
- Place the second slice of bread on top, butter side up.
- Grill in a skillet until the bottom is lightly browned and the cheese begins to melt.
- Carefully flip the sandwich over and gently press with a spatula.
- Grill the other side until the bread is golden and the cheese is gooey.
- Slice the sandwich in half and serve.
Variations
You can also try adding other ingredients to your sandwich, such as grilled onions, horseradish sauce, or sweet and smoky flavours like apricot or balsamic vinegar.
Cheese Pairings
When pairing cheese with duck, consider the following:
- Duck tends to be drier and milder in sweetness than traditional prosciutto, with a creamier fat and gamy flavour.
- Stronger cheeses like washed-rind cheeses (e.g. Murray's Greensward or Jasper Hill Farm Winnimere) can stand up to the flavour of duck.
- Smoked duck pairs well with sweeter, creamier cheeses like Gorgonzola (e.g. dolce or cremificato).
- For duck prosciutto, sharper sheep's milk cheeses like Roncal, Manchego, or aged pecorinos are recommended.
- Goat cheese is a popular choice for those who are lactose intolerant, as it has a lower lactose content than cow's milk cheese.
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Duck prosciutto or salami with Manchego
Duck prosciutto is a salt-cured duck breast that can be used as a topping or garnish, adding a savoury dimension to your meal. It can be cured at home using a milk carton and salt, or other seasonings like juniper berries, white and black pepper, bay leaves, coriander, and sugar. After curing, the duck prosciutto can be sliced and served with bread, salads, or sautéed like pancetta.
On the other hand, duck salami is a dry, cured duck meat with a luscious layer of melting fat. It has a milder sweetness and a creamier fat content than traditional salami, giving it a unique flavour profile.
When it comes to cheese pairings, Manchego, a sheep's milk cheese, is an excellent choice to complement both duck prosciutto and salami. Its sharp and nutty flavour adds a delightful contrast to the rich, juicy duck meat. The saltiness of the Manchego will also accentuate the creaminess of the duck, creating a well-rounded flavour profile.
In addition to Manchego, other sharper sheep's milk cheeses like Roncal or aged pecorinos are also recommended. These cheeses will enhance the flavour of the duck without overwhelming it. For a unique twist, consider serving duck prosciutto or salami with a creamy blue cheese, adding a fresh spin to the meaty duck.
When creating a charcuterie board with duck prosciutto or salami, don't be afraid to experiment with different cheeses, sides, and accompaniments. Some classic side dishes to consider include mashed potatoes, French fries, roasted asparagus, and mushroom risotto. For a touch of sweetness, try mashed sweet potatoes, butternut squash, or glazed baby carrots.
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Smoked duck with Murray's Greensward or Jasper Hill Farm Winnimere
Goat cheese is a popular choice for those who are lactose intolerant, as it contains significantly less lactose than cow's milk cheese. Its versatility makes it a great addition to a variety of dishes, from salads to snacks.
Smoked duck is a delicious poultry product that has gained popularity in charcuterie. Its creamy fat and mild sweetness pair well with certain cheeses, especially those with a little smokiness and vegetal notes.
Murray's Cave Aged Reserve Greensward is a bold, creamy, and delicately pungent cheese. It is crafted at Murray's Cheese Caves in Queens, New York, and is known for its unique, spoonable texture. The cheese is aged in caves with controlled temperature, humidity, and microbial activity, ensuring its perfection. Greensward is wrapped in spruce cambium, the layer of wood just beneath the bark of a tree, imparting woodsy notes to the cheese. It is then washed in a cider-based brine, resulting in a signature pale orange rind. This cheese is an excellent pairing with smoked duck due to its smoky and vegetal flavours, enhancing the duck's creamy and fragrant notes.
Jasper Hill Farm Winnimere is a decadent cheese produced only during the winter months when the farm's cows yield rich, hay-fed raw milk. Young Winnimere cheeses are also wrapped in spruce cambium, contributing to its flavour profile. During aging, the cheese is washed in a cultured salt brine, and after 60 days, it develops a spoonably soft texture with flavours of bacon, sweet cream, and spruce. Winnimere's smokiness and vegetal notes make it a superb companion to smoked duck, complementing the meat's creamy and fragrant characteristics.
Both the Murray's Greensward and Jasper Hill Farm Winnimere cheeses offer distinct and delightful pairings with smoked duck. Their subtle smokiness and vegetal flavours beautifully accentuate the creamy and fragrant qualities of the duck, creating a harmonious culinary experience.
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Duck bacon with Gorgonzola
Duck and cheese is a beloved combination, with the salty-sweet and fatty duck pairing wonderfully with the right slice of cheese. While there are no specific mentions of goat cheese pairing with duck, gorgonzola, a blue cheese, is a popular pairing with duck bacon.
Another recipe featuring duck bacon and gorgonzola is a creamy gorgonzola bacon pasta. This dish involves cooking bacon in a large saucepan over medium heat until crispy. The bacon is then transferred to a paper towel-lined plate, and the shallot, red pepper flakes, and garlic are added to the drippings and cooked until softened. Heavy cream, gorgonzola cheese, and Parmesan cheese are then added to a separate saucepan and whisked until the cheese has melted and the sauce has thickened. The cooked pasta is added to the sauce, along with some of the reserved cooking water, to thin out the sauce if needed. Finally, the cooked bacon is stirred into the pasta, and the dish is garnished with chives and more Parmesan cheese.
For a more adventurous dish, you can try making a Gorgonzola Truffle Duck Breast Gnocchi. This recipe involves scoring and seasoning the duck breast, cooking it in a pan, and then using the same pan to make a roux with butter, shallot, garlic, flour, wine, and heavy cream. Gorgonzola, truffle seasoning, and Parmesan are then added to the sauce, followed by the gnocchi. The dish is topped with the cooked duck breast, garnished with parsley and fresh ground pepper, and served.
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Frequently asked questions
Some recipes that use duck and goat cheese are duck crostinis with a goat's cheese mousse, and Peking Duck grilled cheese sandwiches with duck, cheese, cucumber, and cantaloupe. Another recipe idea is grilled apricot salad with prosciutto, smoky flavours, and dollops of goat's cheese.
For smoked duck breast, a bold cheese with a washed rind like Murray's Greensward or Jasper Hill Farm Winnimere is a good choice. For duck bacon, a sweeter option like Gorgonzola (dolce or cremificato) or a creamy cheese is perfect. For duck prosciutto or salami, sharper sheep's milk cheeses like Manchego or aged pecorino are recommended.
Some other toppings or sauces that go well with duck are fruity and acidic components like cherry or cranberry compote, and gruyere. Other options include hoisin sauce, pickled onion, cucumber, and peach chutney.
