The Perfect Cheese Pairings For Duck Dishes

Duck is a beloved poultry product that is often associated with Chinatown storefronts and extravagant holiday feasts. When it comes to cheese pairings, the right choice depends on the type of duck preparation and flavour profile. For example, smoked duck breast, with its creamy and fragrant bite, can be paired with bolder cheeses like a washed rind. On the other hand, sweeter options like duck bacon go well with mild and creamy Gorgonzola. For those who enjoy duck prosciutto or salami, sharper sheep's milk cheeses like Manchego or aged pecorino are recommended. And if you're looking for a unique sandwich, a Peking duck grilled cheese sandwich is a fusion food delight.

Peking duck grilled cheese sandwich

A Peking duck grilled cheese sandwich is a delightful fusion of flavours and textures, bringing together the much-loved combination of duck and cheese. This sandwich is a great way to use up leftover duck, or you can buy cooked duck from an Asian grocer.

Ingredients

• 2 slices of thick, soft white bread (Asian milk bread is recommended)
• 1 tablespoon of softened butter
• 2 teaspoons of mayonnaise
• 1 tablespoon of chopped green onion (or chives)
• 1 teaspoon of chopped cilantro
• 2 teaspoons of hoisin sauce
• A pinch of five-spice powder
• 4 slices of cheese (Gruyère, cheddar, or Swiss are good options)
• 6 ounces of cooked duck with crispy skin, sliced
• 4 thin cucumber slices
• 4 thin slices of cantaloupe or radish

Optional Extras

For an extra special touch, you can make a green onion hoisin spread by combining the mayonnaise, green onion, cilantro, hoisin sauce, and five-spice powder in a small bowl. Spread this mixture on the bread before assembling the sandwich.

Method

• Spread butter on one side of each slice of bread.
• Heat a skillet over medium-low heat.
• Place one slice of bread, butter-side down, into the skillet.
• Top with the cheese, duck, cucumber, and cantaloupe (or radish) slices.
• Lay two pieces of cheese over the duck and vegetables.
• Place the other slice of bread on top, butter-side up.
• Grill the sandwich until the bottom is lightly browned and the cheese begins to melt.
• Carefully flip the sandwich over and gently press with a spatula.
• Continue grilling until the bread is golden and the cheese is melted and gooey.
• Slice the sandwich in half and serve.

Tips

• This sandwich is best served hot and fresh off the grill, so it's important to have all your ingredients prepared and ready to go before you start cooking.
• If you're using leftover duck, make sure the skin is still crispy to add that delightful texture contrast to your sandwich.
• Feel free to adjust the amount of cheese to your preference—after all, it's a grilled cheese sandwich!

Crispy duck breast and blue cheese

Ingredients

Duck breast, skin on, scored

Butter

Salt

Pepper

Blue cheese

Method

The key to achieving crispy duck breast is to score the skin before cooking it, allowing the fat to render more efficiently. Use a sharp knife to make shallow cuts in a crosshatch pattern across the surface of the duck skin, being careful not to cut too deep and expose the flesh.

Pat the duck breasts dry with a paper towel and season the meat side with salt and pepper. Place a stainless steel, carbon steel, or cast-iron pan over medium-low heat. Put the duck breasts in the pan, skin-side down, and press them down lightly to ensure the skin makes full contact with the pan.

Leave the duck breasts skin-side down for 12-15 minutes. You should see a lot of fat pooling in the pan as the duck fat renders out. This is why you don't need to add any oil or fat to the pan before cooking.

Once the skin is crispy and golden, flip the duck breasts over and cook for an additional 3-5 minutes. The internal temperature of the duck should reach 130°F for a medium-rare cook. If you prefer your duck more well-done, cook it for a few minutes longer until the internal temperature reaches 140°F for medium or 155°F for well-done.

Remove the duck from the pan and let it rest for 5-10 minutes before slicing and serving.

Serving

While the duck is resting, plate your blue cheese alongside. The saltiness of the blue cheese will complement the rich, crispy duck breast. You can also serve the duck with a side of sweet and tangy fruit, such as sliced cucumbers or cantaloupe, to balance the richness of the dish.

Enjoy your delicious crispy duck breast and blue cheese!

Duck prosciutto and manchego

Duck prosciutto is a fantastic alternative to traditional pork charcuterie, but because duck is drier, it's best paired with a luscious layer of melting fat and sharper cheeses. Enter Manchego, a sheep's milk cheese from Spain that's known for its nutty, buttery flavour and compact, oily texture.

How to Serve Duck Prosciutto and Manchego

When creating a charcuterie board, it's essential to have a variety of textures and flavours. To complement the duck prosciutto and Manchego, consider adding some crispy duck breast, candied duck bacon, and duck skin cracklings. You can also offer a selection of jams, such as apricot or raspberry, and a full-bodied sparkling wine like a Blanc de Noir to round out the flavours.

Other Cheese Pairings with Duck

If you're looking for other cheese options to pair with duck, there are a few recommendations from experts. For smoked duck, a washed rind cheese like Murray's Greensward or Jasper Hill Farm Winnimere is a great choice, as they have a subtle smokiness and vegetal notes that complement the meat. For duck bacon, a sweeter option like a milder Gorgonzola (dolce or cremificato) or a creamy cheese is perfect.

Cooking with Duck and Cheese

Duck and cheese can also be combined in cooked dishes. For a simple appetizer, try duck crostinis with a creamy goat's cheese mousse, or get creative with a Peking Duck grilled cheese sandwich, featuring duck, cheese, cucumber, and cantaloupe.

Whether served on a charcuterie board or incorporated into a recipe, duck and cheese is a delicious combination that offers a range of flavours and textures to explore.

Duck crostinis with goat's cheese mousse

Duck crostinis with goats cheese mousse

Ingredients

• 1 baguette
• Olive oil
• Salt
• 24 cherries
• 2 tbsp balsamic vinegar
• 1 tbsp thyme
• 2 applewood smoked duck breasts (12 oz)
• 2 1/2 oz Boursin Herbs & Cheese
• Arugula
• Lemon
• Mike's hot honey
• Maldon sea salt
• Candied fennel pollen

Method

Duck and goat's cheese are a delicious combination. The creamy, tangy cheese is a perfect match for the rich, gamy flavour of duck. This recipe is a great way to impress your guests at a dinner party or summer BBQ.

First, make the crostinis. Slice the baguette into 24 slices, brush each side with olive oil and sprinkle with salt. Place on a baking tray and bake at 180°C for 5 minutes, then flip and bake for a further 3-5 minutes until crispy.

Next, prepare the duck. Slice the duck skin at an angle, being careful not to cut through to the flesh. Season the duck generously with salt. Place the duck skin-side down into a cold pan on a low heat and cook undisturbed for 8 minutes. Flip the duck and cook for a further 2 minutes. Place the duck on a wire rack on a baking tray, skin-side up, and cook for another 3-4 minutes or until the internal temperature reaches 52°C. Rest the duck for 8-10 minutes before slicing each breast into 12 thin slices.

Now, make the goat's cheese mousse. Mix the Boursin Herbs & Cheese with a splash of milk until smooth. Whip some cream to soft peaks and stir into the cheese mixture.

Finally, assemble the crostinis. Spread a spoonful of the goat's cheese mousse on each crostini, top with some sliced duck breast, a few roasted cherries, and a sprinkle of toasted hazelnuts. Drizzle with Mike's hot honey and garnish with maldon sea salt and candied fennel pollen.

Enjoy!

Smoked duck and gorgonzola

For a mouth-watering meal, try the Gorgonzola Truffle Duck Breast Gnocchi. This Tuscan-inspired dish combines truffle-seasoned gorgonzola sauce with gnocchi and duck breast. The recipe begins with scoring the duck breast skin, seasoning it with salt and pepper, and rendering the fat in a pan. The duck is then cooked to perfection, either in the pan or the oven, before being set aside to rest. Meanwhile, the gnocchi is boiled until al dente, and a roux is prepared by sautéing shallots and garlic in butter, followed by the addition of flour and wine. The gorgonzola and truffle seasoning are added to create a savoury sauce, with the gnocchi cooked for a further two minutes. The dish is completed by adding parmesan and topping it with thinly sliced duck breast, garnished with parsley and pepper.

Another exquisite pairing of smoked duck and gorgonzola is the Smoked Duck with Figs and Gorgonzola. This dish is a culinary masterpiece, featuring sliced duck breast adorned with fresh or dried figs and crumbled sweet gorgonzola, drizzled with fig puree, and accompanied by mixed greens. The sweetness of the figs provides a delightful contrast to the savoury notes of the gorgonzola, creating a harmonious blend of flavours.

If you're seeking a heartier option, Seared Duck Breasts with Gorgonzola Sauce is a delectable choice. This dish showcases the classic combination of seared duck breasts and a creamy gorgonzola sauce. The duck breasts are seasoned and seared to perfection, releasing their succulent juices. The gorgonzola sauce is crafted with care, incorporating shallots, white wine, cream, and nutmeg, resulting in a rich and indulgent accompaniment to the duck.

Whether you opt for the truffle-infused gnocchi, the sweet fig combination, or the classic seared duck with gorgonzola sauce, your palate is sure to be delighted by the harmonious marriage of smoked duck and gorgonzola.

Frequently asked questions