Duck and Blue Cheese Salad Trio
- Preparation : 30 minutes
- Cooking : 15 minutes
- Portions : 4
- 2 Brome Lake duck breasts
- Sea salt and ground 3-pepper mix
- 2 cups Swiss chard or kale, trimmed, sliced and compacted
- 2 cups Iceberg lettuce, thinly sliced
- 2 cups baby spinach, compacted
- 150 g semi-firm blue cheese of your choice*, crumbled
- 16-24 black Kalamata olives
- Grilled pecans
- Maple Syrup and Mustard Vinaigrette (see Accompaniment)
Place a small broiler pan or aluminum container directly below the rack where you will cook the duck pieces to collect the fat drippings and prevent flare-ups. Preheat the barbecue to medium, turning off the central burner for indirect cooking.
Remove some of the excess skin on the ends of each duck breast, and then make incisions in the skin in a crisscross pattern, without piercing the meat. Add salt and pepper to taste.
Place the duck breasts in the centre of the grill (over the burner that is off) and sear for 3 minutes skin side down, then 9-10 minutes flesh side down, and finish for 3 minutes skin side down or until the internal temperature is 58 °C (137 °F). The duck breast should be moderately firm to the touch and still pink inside. Keep a close eye on the duck while cooking to avoid flare-ups. If flare-ups occur, move the meat around and flip it over.
Remove the duck breasts from the grill and let them sit for 5 minutes, covered loosely with a sheet of aluminum foil.
Meanwhile, toss the three salads and divide them among 4 plates. Slice the duck meat and then distribute evenly among the salad servings. Garnish with crumbled blue cheese, black olives and toasted pecans. Drizzle maple syrup and mustard vinaigrette on top. Serve immediately with toasted rye bread.
Maple Syrup and Mustard Vinaigrette
- 5 ml (1 tsp) dry mustard
- 10 ml (2 tsp) strong mustard
- 30 ml (2 tbsp) maple syrup
- 1 clove garlic, crushed
- 15 ml (1 tbsp) lemon juice
- 170 ml (2/3 cup) olive oil
- Salt and pepper
Add the first five ingredients to a small bowl and whisk well. Gradually stir in the olive oil while whisking until well-emulsified. Add salt and pepper to taste and whisk again. Use immediately or keep well covered.
Recipe developed by Nicolas Vallée, professional chef
Tips and tricks
* The blue cheese can be replaced by a 6 months or more aged cheddar or by a Gruyere cheese.