Duck Apple & Manchego Cheese Salad

By akselden

Ingredients

• 1 whole moulard duck breast, cut into 2 cutlets
• 1.5 oz. Glace de Canard Gold" + 1 1/4 c. hot water
• 2 T green peppercorn mustard
• 1 clove gar1ic
• 2 T apple cider vinegar
• 1/2 c. almond oil
• 4 oz. mixed field greens
• 1/3 c. slivered almonds, lightly toasted
• 3 oz. Manchego or Gruyere cheese, cut into matchsticks
• 1 tart green apple, cored and thinly sliced
• 1/4 c. chopped flat-leaf parsley
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Skin duck, and cut skin into lh-inch squares, combine with 2 T water in a saucepan, bring to a boil, then simmer until fat is rendered and skin is very crisp. Remove cracklings and blot on paper towels. Heat 1 T. duck fat in a large skillet over high heat. Blot breasts dry and brown duck on both sides, 1 minute per side. Add diluted Glace de Canard Gold to pan, cover, and simmer for 6 minutes. Remove breasts, cut into thin slices across the grain, and return to stock. Blend mustard, garlic, 1/3 cup of the poaching liquid, and vinegar in a blender until smooth. With motor running, pour in oil. Combine greens, almonds, cheese, apple, parsley, cracklings, and drained duck in a salad bowl. Add dressing, season with salt and pepper, toss, and serve.