The Best Cheeses To Pair With Duck

Duck is a versatile meat that can be served in many ways, from grilled cheese sandwiches to charcuterie boards. When it comes to cheese, several options complement duck's unique flavour and texture. For a charcuterie board, smoked gouda, blue cheese, or brie are recommended. If you're making a grilled cheese sandwich, gruyère or cheddar are excellent choices. For a more general pairing, sharper sheep's milk cheeses like Roncal, manchego, or aged pecorinos are suggested.

Goats' cheese mousse and duck crostinis

When it comes to cheese, duck is a versatile meat that pairs well with a variety of options. A simple and elegant way to showcase this combination is through crostinis or canapes.

A delicious and impressive appetiser or snack, goat's cheese mousse and duck crostinis offer a delightful mix of textures and flavours. The key components of this dish are the crunchy crostini, creamy goat's cheese mousse, and tender duck breast.

To make the crostini, simply slice a baguette into thin pieces, brush with olive oil, and season with salt and pepper. Bake in the oven until golden and crispy. For the goat's cheese mousse, beat goat's cheese with cream until light and fluffy, then stir in your choice of herbs, such as thyme, chives, or honey, and season to taste. Spread the mousse generously on the crostini.

Now for the star of the show—the duck. Scoring and seasoning the duck breast is crucial. Create a criss-cross pattern when scoring, being careful not to cut all the way through to the flesh. Season both sides generously with salt and let the duck sit for about 30 minutes before cooking. Place the duck in a cold pan, skin-side down, and cook on low heat for about 6-8 minutes to render the fat. Then, flip and sear the meat side for a minute or two. Finish by roasting in the oven for a couple of minutes until the internal temperature reaches 52°C. Rest the duck for 8-10 minutes before slicing.

To assemble, spread a generous amount of goat's cheese mousse on the crostini, top with sliced duck breast, and garnish with your choice of accompaniments. Cherries, hazelnuts, pomegranate, or a drizzle of honey all pair wonderfully with the duck and goat's cheese.

This appetiser is perfect for entertaining, as most components can be prepared in advance and assembled quickly when needed. It's a delicious and elegant way to impress your guests at your next gathering or dinner party.

Grilled cheese with Peking duck

Ingredients

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

Optional Ingredients

• 1 tablespoon of chives, finely chopped
• 4 slices of Swiss cheese
• 4 thin radish slices

Instructions

• Spread 1/2 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 opposite side of each slice of bread.
• Heat a skillet over medium-low heat. Place one slice of bread in the pan, butter-side down.
• Layer the cheese, duck, cucumber, and cantaloupe on top.
• Place the remaining 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 and gently press with a spatula.
• Continue grilling until the bread is golden and the cheese is melted.
• Slice the sandwich in half and serve.

Tips

• For a more authentic experience, serve the grilled cheese with hot tea or a Chinese beer, such as Tsingtao.
• If you don't want to cook the duck yourself, you can buy cooked duck from an Asian grocer.
• If you want to add more cheese, you can place two slices of Swiss cheese over the duck and vegetables before placing the final slice of bread on top.

Raw milk cheese, goat's cheese, and Gouda

When it comes to cheese, duck is a versatile meat with many options to choose from. One option is to go with a raw milk cheese, such as the Cantal French Raw Milk Cheese. Raw milk cheeses tend to have a more intense flavour than their pasteurised counterparts, and the creaminess of the cheese can help balance the dryness of the duck meat.

Another option is goat's cheese, which is often paired with duck in crostini or duck appetizers. Goat's cheese has a strong flavour that can stand up to the richness of duck, and its tangy, creamy taste can complement the duck's savouriness. To make it even more spreadable and palatable for guests, you can mix it with milk and whipped cream to create a mousse-like consistency.

Finally, Gouda is a popular choice for those who want a more well-known cheese. It is a semi-soft, mild-flavoured cheese that can be served alongside duck without overwhelming its taste. It is also a good melting cheese, which can be useful for grilled cheese sandwiches or other hot dishes featuring duck.

When serving duck with cheese, it is essential to consider the preparation method and the overall flavour profile of the dish. For instance, a charcuterie board with duck and cheese may include a variety of other meats and condiments, so the cheeses should be chosen accordingly. Additionally, the cooking method for the duck can impact the ideal cheese pairing. For example, a crispy duck breast may pair better with a softer cheese, while a smoked duck might go well with a stronger, more pungent cheese.

Blue cheese and duck charcuterie board

Blue cheese is a perfect pairing for duck, and a charcuterie board is a great way to showcase this combination. Here is a guide to creating a delicious blue cheese and duck charcuterie board:

The Duck

The star of your charcuterie board will be a crispy duck breast. Start by scoring the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season the duck breast with salt and pepper. Place the duck skin-side down in a cool 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 it in the oven for 10 minutes, or until the internal temperature reaches 165°F. Allow the duck to rest for 2 minutes before thinly slicing it and fanning it out in the centre of your board.

Candied Duck Bacon

Candied duck bacon is a delicious addition to your charcuterie board. Preheat your oven to 375°F and line a baking sheet with parchment paper. Combine sugar, syrup, and a dash of cayenne pepper in a bowl. Lay the duck bacon on the parchment paper and brush with the sugar mixture, coating both sides evenly. Bake for 15-20 minutes, turning over halfway through. Let the bacon cool on a wire rack before cutting the slices in half and placing them on the board.

Duck Skin Cracklings

For an extra crispy element, duck skin cracklings are a must. After removing the skin from the duck breast, slice the skin into 1/4 inch strips. Season with salt and pepper, then bake at 375°F for about 15 minutes, or sauté in a pan for 5-10 minutes, turning occasionally. Place the cracklings in a small bowl or directly on the board.

Duck Liver Mousse (Optional)

If you want to take your charcuterie board to the next level, include a duck liver mousse. Combine duck livers, blue cheese crumbles, garlic cloves, salt, pepper, and olive oil in a food processor and blend until smooth. Serve the mousse in a small bowl with a knife and your favourite bread or crackers.

Blue Cheese

Now for the star cheese – include a small bowl of blue cheese crumbles on your board. You can also add other cheeses that pair well with duck, such as smoked gouda or brie.

Extras

To complete your charcuterie board, add your favourite jams and spreads. Apricot or raspberry jam is an excellent choice. Fresh fruit, such as melon, can also be a nice addition, especially if you're serving a gluten-free option. Don't forget the bread or crackers!

Wine Pairing

To elevate your charcuterie board even further, pair it with a wine that complements the rich, savoury flavours of the duck. A dry Pinot Noir or a Merlot would be excellent choices.

With these elements, you'll have a stunning and delicious blue cheese and duck charcuterie board that's sure to impress your guests!

Smoked gouda, blue cheese, or brie

Smoked gouda is a popular choice to pair with duck, as seen in the recipe for duck confit sweet potato fries with smoked gouda cheese sauce. This combination of flavours is described as "smokey, sweet, rich, and creamy". The smokiness of the gouda seems to complement the duck well, and the cheese's creaminess is a nice contrast to the crispy texture of duck skin.

Blue cheese is another option that is often suggested to go with duck. A blue cheese sauce can be made by melting butter in a pot on low heat, adding flour and milk, and then stirring in the blue cheese until the sauce thickens. This sauce can be served with a duck breast, creating a "royal" menu fit for the Queen's Platinum Jubilee.

Brie is also a cheese that can be paired with duck. A recipe for garlic sauteed duck breast with brie involves cooking duck breast halves in olive oil with garlic cloves, and then adding a slice of brie to the top of each breast and covering the pan until the cheese melts. This combination can be served as an appetizer or main course.

Overall, when it comes to duck, there are a variety of cheeses that can be paired depending on personal preference. Smoked gouda, blue cheese, and brie are all suitable options that can enhance the flavour of duck and create a delicious dish.

Frequently asked questions