Smoked Duck's Cheesy Affair: Best Accompanying Cheeses

Smoked duck is a versatile meat that can be used in a variety of dishes, from salads to canapes and grilled cheese sandwiches. The delicate, woody flavour of smoked duck goes well with a variety of cheeses, making it a popular choice for charcuterie boards and canapes. When it comes to pairing cheese with smoked duck, a bold, washed rind cheese like Murray's Greensward or Jasper Hill Farm Winnimere is a great option as their smoky and vegetal notes complement the meat well. For a sweeter pairing, a milder gorgonzola such as dolce or cremificato is recommended. If you're looking to create a grilled cheese sandwich with smoked duck, cheeses like Gruyère, cheddar, and Alfred Le Fermier are popular choices.

Smoked duck and cheese canapés

Smoked duck and cheese is a delightful combination, perfect for a spring or summer canapé. The smokiness of the duck is complemented by a variety of cheeses, from creamy and mild to bold and sharp. Here are some tips and a recipe to help you create delicious smoked duck and cheese canapés.

Cheese Selection

When choosing cheese to pair with smoked duck, consider options that will complement the smoky flavour of the duck. A washed rind cheese, such as Murray's Greensward or Jasper Hill Farm Winnimere, adds a subtle smokiness and vegetal notes to the pairing. If you prefer a sweeter combination, opt for a milder Gorgonzola like dolce or cremificato. These sweet and creamy cheeses go especially well with smoky duck bacon.

For a bolder contrast, choose a sharper sheep's milk cheese like Roncal, Manchego, or aged pecorino. The saltiness of these cheeses will balance the richness of the duck. However, avoid strong blues, as they can add unwanted bitterness to the pairing.

Recipe: Warm Goat Cheese and Smoked Duck Canapés

This recipe combines the earthy flavour of warm goat cheese with the delicate, smoky flavour of thinly sliced smoked duck breast. The canapés are served on a light and airy puff pastry base, making them a perfect bite-sized treat for your guests.

Ingredients:

• 1 sheet of puff pastry (230 grams), fresh or gently defrosted if frozen
• 250 grams of goat cheese, preferably in log form, thinly sliced into 16 rounds
• 3 sprigs (1 teaspoon) of thyme
• Black pepper
• A small handful of arugula
• 90 grams of smoked duck breast, finely sliced and trimmed of fat
• Olive oil
• 2 teaspoons of finely chopped chives

Instructions:

• Preheat your oven to 350 degrees Fahrenheit.
• Using a cookie cutter, cut the puff pastry into approximately 16 small circles or squares, slightly larger than the diameter of the goat cheese rounds.
• Place the puff pastry shapes on a baking sheet and bake for 5 minutes, until they are nicely puffed up. If they start to rise unevenly, gently press down on the higher side with a teaspoon while they are still cooking.
• Remove the pastry bases from the oven and place a slice of goat cheese on each one, along with a sprinkle of thyme and black pepper.
• Bake for an additional 5 minutes.
• Remove from the oven and arrange the canapés on a serving plate. Top each canapé with a couple of arugula leaves and a slice of duck breast.
• Drizzle a few drops of olive oil on each canapé and sprinkle with finely chopped chives.
• Serve immediately while the cheese is still warm and melted.

Enjoy these delicious smoked duck and cheese canapés at your next gathering!

Grilled cheese with smoked duck

A creative fusion of flavours, this grilled cheese with smoked duck recipe is a delightful treat. The combination of creamy, fragrant smoked duck and bold, washed-rind cheese is a match made in heaven. The slight smokiness and vegetal notes of the cheese perfectly complement the duck's creamy, woody flavour. Alternatively, a sweeter option could be chosen, with a milder Gorgonzola such as dolce or cremificato.

Ingredients

• 2 x 150 g packages of frozen sliced smoked duck meat
• 8 slices of rye bread
• 45 ml (3 tbsp) butter, softened
• 60 ml (1/4 cup) honey mustard
• 500 ml (2 cups) Alfred Le Fermier cheese, grated
• 80 ml (1/3 cup) caramelised onions
• 4 baby dill pickles, cut in half

Method

• Place the frozen smoked duck meat in a pot of cold water and bring it to a boil. Turn off the heat and let the package sit for 2 to 4 minutes before removing it from the water.
• Prepare the bread slices by buttering one side of each slice and spreading honey mustard on the other side.
• Divide the smoked duck meat and place it on the honey mustard side of the bread slices.
• Garnish with grated cheese and caramelised onions. Close the sandwiches, ensuring the honey mustard sides are on the inside.
• Grill the sandwiches in a hot pan over medium heat for 2 to 3 minutes on each side. Grill until the cheese is melted and the bread is golden brown.
• Transfer the grilled cheese sandwiches to plates and cut them in half.
• Garnish each half sandwich with a half baby pickle on a toothpick.

Tips

For a crispier texture, you can try using Asian milk bread or other high-quality soft white bread. Additionally, you can create a green onion hoisin spread by combining mayonnaise, green onion, cilantro, hoisin sauce, and five-spice powder. Spread this mixture on the bread before adding the remaining ingredients.

Cheese pairings for duck charcuterie boards

Charcuterie boards are a delightful way to showcase a variety of flavours and textures, and including duck alongside an assortment of cheeses is a wonderful way to impress your guests. The key to a successful pairing is to complement the rich, savoury notes of duck with cheeses that offer a balance of sweetness and creaminess. Here are some cheese suggestions to elevate your duck charcuterie board:

Smoked Gouda

The subtle smokiness of this semi-hard cheese pairs beautifully with the savoury notes of duck. Smoked Gouda has a creamy texture and a mild, nutty flavour that won't overwhelm the duck but will enhance its depth of flavour.

Blue Cheese

Blue cheese is a strong and pungent cheese with a salty, tangy flavour. Its bold character stands up well to the richness of duck. When paired together, the creaminess of the duck can balance the sharpness of the blue cheese, creating a harmonious combination.

Brie

Brie is a soft, creamy cheese with a mild, buttery flavour. Its smooth texture and subtle tang make it an excellent choice to temper the savouriness of duck. Brie's versatility also allows it to be paired with a variety of accoutrements, such as jams or crackers, enhancing the overall taste experience.

Goat Cheese

Goat cheese, also known as chèvre, has a tangy and earthy flavour with a creamy texture. Its distinctive taste complements the richness of duck, especially when served warm. This pairing is a classic combination in French cuisine, often featured in canapés or salads.

Gruyère or Cheddar

For those who enjoy a grilled cheese sandwich with duck, Gruyère or cheddar are excellent choices. Both cheeses have a slightly sweet, nutty flavour that melts beautifully, creating a gooey texture that contrasts the crispy skin of the duck.

When crafting your duck charcuterie board, consider including a variety of cheeses to offer a range of flavours and textures. Experimenting with different combinations will not only impress your guests but also elevate your culinary creations.

Types of cheese that complement smoked duck

Smoked duck is a versatile meat that pairs well with a variety of cheeses. The following are some recommended cheese pairings to complement the smoky, creamy, and gamy flavours of smoked duck:

Washed Rind Cheeses

Washed rind cheeses, such as Murray's Greensward or Jasper Hill Farm Winnimere, are suggested by experts to pair with smoked duck. These cheeses have a subtle smokiness and vegetal notes that complement the creamy and fragrant flavours of the duck.

Gorgonzola

For a sweeter pairing, a milder type of Gorgonzola, such as dolce or cremificato, is recommended. The sweetness of the cheese balances the smoky and creamy characteristics of the duck.

Goat Cheese

Warm goat cheese, specifically the Sainte-Maure-de-Tripaine variety, is a traditional French pairing with smoked duck. The earthy flavour of the warmed goat cheese combines beautifully with the smoky notes of the duck, creating a delightful culinary experience.

Blue Cheese

Blue cheese is another option to consider when pairing with smoked duck. It is recommended to crumble blue cheese and mix it with duck liver to create a delicious duck liver mousse. This combination provides a savoury contrast to the sweetness of the duck.

Gruyère or Cheddar

When creating a grilled cheese sandwich with smoked duck, Gruyère or cheddar cheese is an excellent choice. The recipe suggests using Asian milk bread or other high-quality soft white bread, along with butter, mayonnaise, green onion, cilantro, hoisin sauce, and cucumber. The combination of melted cheese and crispy duck creates a mouthwatering fusion of flavours.

Recipes for smoked duck and cheese

Smoked duck is a versatile meat that pairs well with a variety of cheeses. Here are some recipe ideas to get you started:

Warm Goat Cheese and Smoked Duck Canapés

Perfect as a French appetiser, this recipe combines the earthy flavour of warmed goat cheese with thinly sliced smoked duck breast, perched atop a few greens and light-as-air puff pastry.

Ingredients:

• 1 sheet of puff pastry (230 grams), fresh or gently defrosted if frozen
• 250 grams goat cheese, preferably in log form, thinly sliced into 16 rounds
• 3 sprigs (1 teaspoon) thyme
• Black pepper
• A small handful of arugula
• 90 grams smoked duck breast, finely sliced and trimmed of fat
• Olive oil
• 2 teaspoons chives, finely chopped

Instructions:

• Preheat the oven to 350°F.
• Using a cookie cutter, cut the puff pastry into approximately 16 small circles or squares (slightly larger than the diameter of the rounds of goat cheese).
• Bake the puff pastry for 5 minutes, until nice and puffy. If the tops start rising unevenly, press down on the higher side with a teaspoon while they’re still cooking.
• Remove from the oven, then place a slice of goat cheese, and a sprinkle of thyme and black pepper on each pastry base.
• Bake for another 5 minutes.
• Remove from the oven and arrange on a serving plate. Place a couple of small pieces of arugula and a slice of duck breast on top of the goat cheese.
• Drizzle a few drops of olive oil on each canapé, along with a sprinkle of chives. Serve immediately.

Peking Duck Grilled Cheese

This fusion food recipe combines juicy Peking duck with crispy skin and a green onion hoisin spread.

Ingredients:

• 2 slices of 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
• 2 teaspoons hoisin sauce
• A pinch of five-spice powder
• 4 slices of Gruyère or cheddar cheese
• 6 ounces cooked duck with crispy skin (sliced)
• 4 thin cucumber slices
• 4 thin, crisp cantaloupe slices

Instructions:

• Spread ½ tablespoon of butter on each slice of bread.
• Make the green onion hoisin spread by combining 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 slice of bread in the pan, butter side down.
• Top with the cheese, duck, cucumber, and cantaloupe.
• Top 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 and gently press with a spatula. Grill the other side until the bread is golden and the cheese is gooey.

Duck Charcuterie Board

This recipe is a savoury combo of duck preparations, including crispy duck breast, candied duck bacon, and duck skin cracklings, paired with cheese, jams, and wine.

Ingredients:

• 4-6 slices of duck bacon
• Dash of cayenne pepper (optional)
• 3-4 boneless duck breasts
• Salt and pepper, to taste
• 2-4 duck livers
• 2 tablespoons blue cheese crumbles
• Salt and pepper, to taste
• Your favourite cheeses and jams (recommendations: smoked gouda, blue cheese, or brie for cheese; apricot or raspberry jam)
• Pinot Noir or your favourite red wine blend

Instructions:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a bowl, combine sugar, syrup, and cayenne pepper.
• Lay the duck bacon on the parchment paper and brush with the sugar mixture, coating both sides evenly.
• Bake the bacon for 15-20 minutes, turning over halfway through.
• Let the bacon cool on a wire rack.
• Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Sprinkle with salt and pepper.
• Start with a cool pan. Place the duck skin side down in a sauté pan, then turn to medium-low heat. Cover and cook for 10-12 minutes to render the fat.
• Transfer the duck to a metal baking sheet, skin side up, and place in the oven for about 10 minutes, or until the internal temperature reaches 165°F.
• Allow the duck to rest for 2 minutes before removing the skin.
• Slice the duck skin into 1/4-inch strips and season with salt and pepper. Bake or sauté until crispy.
• For the duck liver mousse (optional), combine duck livers, blue cheese crumbles, garlic cloves, salt, pepper, and olive oil in a food processor and blend until smooth. Serve with bread or crackers.
• Assemble the charcuterie board: thinly slice the duck breast and fan it out in the centre of the board.
• Cut the candied duck bacon slices in half and place them on the board.
• Place the duck cracklings and duck liver mousse (if prepared) in small bowls on the board, along with your favourite cheeses and jams.

Gourmet Grilled Cheese with Smoked Duck

This recipe combines smoked duck with rye bread, honey mustard, grated cheese, and caramelised onions.

Ingredients:

• 2 x 150 g packages of frozen sliced smoked duck meat
• 8 slices of rye bread
• 45 ml (3 tablespoons) butter, softened
• 60 ml (1/4 cup) honey mustard
• 500 ml (2 cups) grated cheese
• 80 ml (1/3 cup) caramelised onions
• 4 baby dill pickles, cut in half

Instructions:

• Place the packages of frozen smoked meat in a pot of cold water and bring to a boil. Turn off the heat and let the packages sit for 2 to 4 minutes before removing from the water.
• Place the bread slices on a sheet of parchment paper and butter one side only of each slice.

Frequently asked questions