Smoked Duck Breast: Best Cheese Pairing Options

Smoked duck breast is a delicious dish that can be found at most specialty food markets. The smoking process smooths out the meat's gamy flavor, leaving a creamy, fragrant bite. But what type of cheese goes well with smoked duck breast? When it comes to cheese pairings, it's important to consider the flavor and texture of both the meat and the cheese to create a harmonious combination. In this case, the smoky and creamy notes of the duck breast call for a complementary or contrasting cheese.

Smoked duck breast and blue cheese

Smoked duck breast is a delicious and versatile meat that can be paired with a variety of cheeses to create indulgent and flavourful dishes. When considering what type of cheese to pair with smoked duck breast, a bold choice is recommended to stand up to the creamy, fragrant bite of the meat. A washed rind cheese, such as Murray's Greensward or Jasper Hill Farm Winnimere, is an excellent option as it often has a subtle smokiness and vegetal notes that complement the duck.

However, if you're looking for something a little different, blue cheese is a surprisingly wonderful companion to smoked duck breast. The strong, pungent flavour of blue cheese might seem like an overwhelming pairing, but when balanced with the smoky, creamy notes of the duck, it creates a complex and indulgent taste experience.

One delightful way to enjoy this combination is in a salad. A duck breast salad with pear, walnut, and blue cheese brings together sweet, crunchy, and creamy elements that enhance the flavours of both the duck and the cheese. The recipe involves scoring and crisping the duck skin, creating a dressing with ripe pears, and assembling the salad with arugula, sliced pears, walnuts, and crumbled blue cheese. The result is a dish that is both elegant and satisfying, perfect for a weeknight meal or a dinner party.

For a heartier option, smoked duck breast and blue cheese can be combined in a grilled cheese sandwich. This fusion of flavours brings together the richness of the duck, the sharpness of the blue cheese, and the crunch of cucumber and cantaloupe. The key to this sandwich is using high-quality soft white bread, such as Asian milk bread, and a generous amount of butter to create a crispy, golden exterior.

Whether you choose to showcase these ingredients in a refreshing salad or a comforting sandwich, the combination of smoked duck breast and blue cheese is sure to impress and satisfy.

Crispy duck breast and brie

Creating the perfect pairing of crispy duck breast and cheese involves a delicate balance of flavours and textures. While duck is a versatile meat that pairs well with various cheeses, brie stands out as an exceptional choice. Here's a guide to help you elevate your culinary experience with this mouth-watering combination.

Choosing the Right Duck

When it comes to selecting the ideal duck for this pairing, opt for a high-quality variety such as Rohan duck breasts or a local specialty. Ensure the duck has a good layer of fat, which will render down during cooking to create a succulent and juicy dish.

Preparing the Duck

The key to achieving a crispy duck breast lies in the preparation. Here are the essential steps:

• Scoring: Use a sharp knife to score the skin of the duck breast, creating a crosshatch pattern. Be careful not to cut too deeply, as you don't want to expose the meat. Scoring helps increase the surface area of the fat, allowing it to render more efficiently during cooking.
• Seasoning: Season the duck breast generously with salt, especially on the skin side, as much of it will melt off during cooking. You can also add a pinch of black pepper to enhance the flavour.
• Cooking: Place the duck breast, skin-side down, in a cold, stainless, carbon steel, or cast-iron pan. This ensures even cooking and allows the fat to render slowly. Cook over medium-low heat for 12-15 minutes, then flip and cook for an additional 3-5 minutes.
• Resting: Once cooked, let the duck rest skin-side up for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender meat.

Brie: The Perfect Cheese Companion

Brie is an excellent choice to pair with crispy duck breast due to its creamy texture and mild, buttery flavour. Here's why it works so well:

• Texture: Brie has a soft and creamy texture that beautifully contrasts the crispy skin of the duck. It melts effortlessly, creating a decadent mouthfeel.
• Flavour: The mild, nutty, and slightly sweet flavour of brie complements the richness of the duck without overwhelming it. It adds a touch of creaminess that balances the dish.
• Versatility: Brie's versatility allows it to be incorporated in various ways. It can be served alongside the duck, melted on top, or even used in a spread or sauce for an indulgent experience.

Putting It All Together

When pairing crispy duck breast and brie, consider the following suggestions:

• Presentation: Slice the duck breast into thin pieces and arrange them on a platter alongside slices of brie. Garnish with fresh herbs such as parsley or thyme for added flavour and colour.
• Melting Brie: For a warm and indulgent experience, try melting brie on top of the crispy duck breast. Simply place a slice of brie on the cooked duck and return it to the oven for a few minutes until the cheese is melted.
• Brie Spread: Create a brie spread by mixing softened brie with a touch of cream or milk. Season with salt and pepper to taste. This spread can be used as a delicious topping for the duck or as a dip on the side.
• Grilled Cheese: For an indulgent twist, create a grilled cheese sandwich with crispy duck breast and brie. Layer the ingredients between slices of buttered bread and grill until the bread is golden and the cheese is melted.

In conclusion, the combination of crispy duck breast and brie is a culinary delight. By following the preparation techniques and pairing suggestions, you can create a dish that is not only delicious but also visually appealing. So, indulge your senses and treat yourself to this extraordinary pairing!

Peking duck grilled cheese

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

• Radish slices
• Swiss cheese

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.
• 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.
• Continue grilling until the bread is golden and the cheese is melted.
• Slice the sandwich in half and serve.

Tips

• If you don't have leftover duck, you can easily prepare it at home by searing a skin-on duck breast.
• You can also buy cooked duck from an Asian grocer.
• For a different flavour profile, substitute the Gruyère or cheddar cheese with Swiss cheese.

Smoked duck and washed rind cheese

Smoked duck breast is a delicious, creamy, and fragrant meat that can be found at most specialty food markets. The smoking process smooths out the meat's gamy flavor, leaving a fragrant bite that can stand up against a bolder cheese. When it comes to pairing smoked duck with cheese, a washed rind is an excellent choice.

Washed rind cheeses, such as Murray's Greensward or Jasper Hill Farm Winnimere, have a subtle smokiness that complements the duck's flavor profile. The vegetal notes in these cheeses also pair well with the smoky aroma of the duck. The creamy texture of the smoked duck breast goes well with the bold and slightly pungent flavor of washed rind cheeses.

If you want to create a gourmet grilled cheese sandwich with smoked duck, here's a mouthwatering option. Start by gathering these ingredients: rye bread, butter, honey mustard, Alfred Le Fermier cheese, caramelized onions, and baby dill pickles. First, prepare the frozen smoked duck meat by placing it in a pot of cold water and bringing it to a boil. Remove the meat from the heat and let it sit in the hot water for a few minutes before slicing it. Spread butter on one side of each slice of rye bread, and honey mustard on the other. Layer the smoked duck slices on the honey mustard side, followed by grated cheese and caramelized onions. Grill the sandwiches until the bread is golden brown and the cheese is melted. Garnish with a baby dill pickle on a toothpick for a refreshing crunch.

For those who enjoy charcuterie boards, a duck charcuterie board can be a delightful option. Start by thinly slicing a crispy duck breast and fanning it out in the center of your board. You can also include duck bacon, candied or smoked, and duck cracklings for different textures and flavors. For the cheese, smoked gouda, blue cheese, or brie are excellent choices to pair with the duck. Add your favorite jams, such as apricot or raspberry, and some crackers or bread. A duck liver mousse, made with blue cheese crumbles, garlic cloves, and olive oil, can be the star of your board when served with crackers or bread.

When serving smoked duck, consider a side dish of potatoes and frisée. The potatoes can be cooked in a cast-iron skillet, basted in the rendering duck fat, resulting in a crispy and tender texture. Frisée, a type of peppery green, can be lightly dressed with red wine vinegar, Dijon mustard, and olive oil to balance the richness of the duck and potatoes.

Smoked duck and sweet, creamy cheeses

Smoked duck breast is a delicious, creamy, and fragrant meat that can be paired with a variety of sweet, creamy cheeses. The smoking process helps to smooth out the gamy flavour of the duck, leaving a creamy texture that can stand up to bold cheeses.

When considering a sweet and creamy cheese to pair with smoked duck, a milder Gorgonzola, such as Gorgonzola Dolce or Cremificato, is an excellent choice. These cheeses offer a delightful contrast to the smoky flavour of the duck.

Another option is to create a gourmet grilled cheese sandwich with smoked duck. This can be done by spreading butter and honey mustard on slices of rye bread, adding smoked duck, and topping it off with a sweet and creamy cheese like Alfred Le Fermier, along with caramelised onions. Grilling this combination results in a decadent sandwich with a unique flavour profile.

For those who enjoy a charcuterie board, smoked duck breast can be the star of the show. Assemble a board with thin slices of duck breast, candied duck bacon, and duck cracklings. For cheese, consider smoked Gouda, blue cheese, or brie. These sweet and creamy cheeses complement the smoky flavour of the duck perfectly. To enhance the experience, add some apricot or raspberry jam and a glass of Pinot Noir.

Smoked duck also pairs well with washed-rind cheeses, such as Murray's Greensward or Jasper Hill Farm Winnimere, as the smokiness and vegetal notes in these cheeses complement the duck's flavour profile.

Frequently asked questions