The Perfect Cheeses To Complement Your Roast Duck

There are many delicious side dishes that go well with roast duck, but what about cheese? While duck meat tends to be dry, it is also capped with a layer of melting fat. According to experts, sharper sheep's milk cheeses like Roncal, Manchego, or aged pecorinos are good pairings. You can also try making a Peking Duck grilled cheese sandwich, which is a fusion of crispy duck and grilled cheese. For a simple appetizer, try duck crostinis with goat cheese mousse, cherries, and hazelnuts.

Peking duck grilled cheese

Ingredients:

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

Method:

• Spread 1/2 tablespoon of butter on each slice of bread.
• Make the green onion hoisin spread by combining the mayonnaise, green onion, cilantro, hoisin sauce, and five-spice powder in a small bowl.
• Spread the mixture on the other side of each slice of bread.
• Heat a skillet over medium-low heat. Place one of the bread slices in the pan, butter side down.
• Top it with the rest of the ingredients in the following order: the cheese, the duck, the cucumber, and the cantaloupe.
• Top the sandwich with the remaining slice of bread, butter side up.
• Grill in the 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.

Duck crostinis with goat's cheese mousse

Duck crostinis with goats cheese mousse

Ingredients

• Duck breast
• Goats cheese
• Cream
• Milk
• Cherries
• Olive oil
• Balsamic vinegar
• Salt
• Pepper
• Thyme
• Hazelnuts
• Baguette

Method

Duck

• Score the duck breast in a criss-cross pattern, being careful not to cut all the way down to the flesh.
• Season generously with salt on both sides and leave to sit for at least 30 minutes before cooking.
• Place the duck skin side down in a cold pan on a low heat and leave for about 6-8 minutes to allow the fat to render out while slowly cooking the duck.
• Flip the duck and sear the meat side for a minute or two.
• Place the duck on a wire rack and roast in the oven at 180°C for a further 2-4 minutes or until the internal temperature reaches 52°C.
• Rest the duck for 8-10 minutes before slicing.

Cherries

• Pit the cherries and slice them in half.
• Toss the cherries in olive oil, balsamic vinegar, salt, pepper, and thyme.
• Place on a lined baking tray and roast at 180°C for 8-10 minutes.

Hazelnuts

Lightly toast the hazelnuts in a dry frying pan for 1-2 minutes.

Goats cheese mousse

• Whisk the goats cheese with a splash of milk until smooth.
• Whip the cream until soft peaks form, then fold into the goats cheese mixture.

Crostinis

• Slice the baguette into 1cm thick slices.
• Brush both sides of the bread slices with olive oil and sprinkle with a pinch of 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.

Assembly

• Spread a spoonful of the goats cheese mousse on each crostini.
• Top with a few cherries, a slice of duck breast, and a sprinkle of hazelnuts.

Pairing

These duck crostinis pair well with a sparkling wine, such as a Blanc de Noir made from Pinot Noir grapes. The bubbles provide a nice contrast to the rich duck, while the wine's body and flavour complement the dish.

Salami and gouda

This dish is perfect if you're looking for something a little more indulgent and savoury. The strata itself is a type of layered casserole, and the salami and gouda combination adds a delightful flavour profile. To make this dish, you'll need gluten-free bread, butter, eggs, dry mustard, salt, shredded gouda, and thinly sliced beef salami. Simply assemble the strata by layering the bread, cheese, and salami, then pouring a mixture of beaten eggs, milk, mustard, and salt over it. Refrigerate it overnight, then bake it to a golden brown finish. This dish offers a simple yet soulful experience, perfect for a holiday breakfast or brunch.

Gouda and Salami Toastie:

If you're craving something warm and crispy, a gouda and salami toastie is an excellent choice. The smooth and nutty flavour of gouda pairs beautifully with the tangy and mildly spicy salami. To create this toastie, layer generous amounts of salami with two slices of gouda between bread. Drizzle olive oil over the sandwich and toast it in a sandwich maker for about 10 minutes. The result is a crispy, nutty, and melted delight. Serve it with pickles or olives on the side for a touch of tapas.

You can also incorporate salami and gouda into your meal as complementary sides to roast duck. Salami, with its tangy and mildly spicy notes, can enhance the flavour of the duck without overwhelming it. Gouda, with its smooth and nutty characteristics, adds a delightful creaminess to the meal. Together, they provide a beautiful contrast of flavours and textures that will make your roast duck even more memorable.

Other Sides to Consider:

When serving roast duck, you might want to include some classic side dishes such as mashed potatoes, French fries, or roasted asparagus. If you're looking for something a little more unique, try Brussels sprouts with bacon, ratatouille, or mushroom risotto. For a touch of sweetness to balance the savoury flavours, consider mashed sweet potatoes, butternut squash, or glazed baby carrots. Don't be afraid to experiment and find the perfect combination of sides that suits your taste!

Prosciutto and parmesan

Prosciutto is a salt-cured ham that pairs well with the rich, juicy meat of roast duck. It can be used as a topping or garnish, adding a savoury dimension to your meal. For example, you could try wrapping slices of prosciutto around asparagus spears or stirring it into creamy pasta dishes.

Parmesan is a hard, salty cheese with a strong flavour. Grated parmesan can be sprinkled over roast duck to enhance its savoury taste, or it can be served on the side as a topping. Parmesan also works well with a variety of side dishes that complement roast duck, such as mashed potatoes, risotto, or polenta.

When pairing prosciutto and parmesan with roast duck, consider the following:

• The saltiness of these cheeses will accentuate the richness of the duck, so consider using them sparingly if you want a more balanced flavour profile.
• The texture of the cheeses can also add interest to your dish. Prosciutto is thin and delicate, while parmesan is hard and can be grated or shaved. Playing with these textures can make your meal more exciting.
• Both prosciutto and parmesan have strong, distinct flavours that can stand up to the richness of roast duck. This makes them a good choice if you want to create a dish with bold, memorable flavours.
• If you're serving a whole roast duck, consider using prosciutto and parmesan as part of a charcuterie board. This can be a impressive way to present these ingredients and allows your guests to customize their plates.

Overall, prosciutto and parmesan are versatile, flavourful cheeses that can enhance the taste of roast duck and create a memorable dining experience.

Cranberry sauce

When it comes to preparing cranberry sauce for roast duck, there are several ways to enhance its taste and make it even more delectable. Firstly, consider adding a twist to the classic recipe by incorporating additional ingredients that complement the duck. For instance, a hint of orange zest or juice can brighten the sauce and echo the citrus notes often found in duck dishes. Spices like cinnamon, cloves, or ginger can also add depth and warmth to the sauce, enhancing the overall flavour profile.

Another way to elevate the cranberry sauce is to play with different textures. While the sauce is typically served smooth, you can add a chunky element by including diced apples or pears, providing a pleasant contrast to the silky texture of the sauce. Toasted nuts, such as pecans or walnuts, can also be sprinkled on top of the sauce, adding a satisfying crunch and a nutty aroma.

For a more savoury take on cranberry sauce, you can incorporate ingredients like shallots, garlic, or fresh herbs like thyme or rosemary. Sautéed shallots or garlic can lend depth and complexity to the sauce, while fresh herbs contribute a subtle earthiness that balances the sweetness of the cranberries.

Additionally, don't shy away from experimenting with different types of cranberries. While fresh cranberries are commonly used, dried cranberries can add a chewy texture and concentrated flavour to the sauce. You can also try using different varieties of cranberries, such as lingonberries or hibiscus cranberries, to introduce subtle variations in taste and colour.

Lastly, when serving cranberry sauce with roast duck, consider the presentation. A simple yet elegant way to serve the sauce is to spoon it into a small bowl, allowing its vibrant colour to shine. You can also garnish the sauce with fresh herbs or a sprinkle of sugar for added visual appeal. By pairing roast duck with cranberry sauce, you're sure to elevate your dining experience and impress your guests with a classic flavour combination.

Frequently asked questions