Duck Surf’n Turf Cheese Fondue for Two
- Preparation : 25 minutes
- Cooking : 40 minutes
- Portions : 2
- 2 Brome Lake boneless duck breasts
- 15 ml (1 tbsp) paprika
- Salt and pepper to taste
- 30 ml (2 tbsp) melted Brome Lake duck fat
- 10 medium scallops (20/40 size)
- 10 medium prawns (31/40 size)
- 1/2 baguette, cut into cubes
For the marinade:
- 45 ml (3 tbsp) coarse salt (Kosher salt, do not use table salt)
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) kirsch
- 7.5 ml (½ tbsp) chopped fresh thyme
- 7.5 ml (½ tbsp) chopped fresh rosemary
For the fondue:
- 250 ml (1 cup) white wine
- 125 g (about ¼ lb) grated Gruyere
- 125 g (about ¼ lb) grated Swiss cheese
- 60 g (about 1¾ oz) grated Fin Renard cheese
- 7.5 ml (½ tbsp) cornstarch
Preparation time: 25 minutes
Refrigeration time: 8 hours
Cooking time: 40 minutes
Remove the skin from the duck breasts. Set the breasts on a plate.
In a saucepan of boiling salted water, boil the skin for 10 to 12 minutes. Place on a paper towel.
Transfer the skin to a baking sheet lined with parchment paper. Sprinkle with paprika, salt and pepper. Cover the skin with another sheet of parchment paper, then lay a second baking sheet on top of the parchment. Refrigerate for 8 to 10 hours.
In a bowl, combine marinade ingredients. Place the duck breasts in the bowl and stir to coat with the marinade. Cover and marinate for 8 to 10 hours in the fridge.
When ready to being cooking, preheat the oven to 205 °C (400 °F).
Place the tray of duck skins in the oven for 10 minutes, without removing the top tray.
Remove the top tray and sheet of parchment paper and continue cooking for 20 minutes in the oven, turning the skins halfway through cooking, until golden and crispy. Remove from the oven and let cool before cutting the skins into four pieces. Set aside.
Meanwhile, remove the duck breasts from the bowl and discard the marinade. Rinse the breasts thoroughly under cold water, then cut into cubes.
In a frying pan, heat the duck fat over medium heat. Brown the duck cubes on all sides for 1 to 2 minutes. Set aside on a plate.
In the same skillet, sear the scallops and shrimp for about 1 minute on each side. Set aside with the duck cubes.
In a cheese fondue pot, bring the white wine to a boil. Reduce the heat to medium-low, then gradually add the grated cheeses. Stir constantly with a wooden spoon, until all the cheese is melted. The cheese should melt slowly and not bubble in order to maintain an even texture.
In a small bowl, dissolve the cornstarch in a little bit of cold water. Whisk the cornstarch into the fondue pot. Heat for 1 minute, stirring constantly, until smooth. The fondue mixture should be kept warm at all times.
Serve the cheese fondue with the duck cubes, scallops, shrimp, baguette cubes and pieces of crispy duck skin.