smoked duck with apples and brie on baguette

Smoking Goose smoked duck breast are fully pasture-raised duck that are brined with organic savory spices and smoked over apple wood. The duck has rich, lean and gamey flavors reminiscent of bacon and ham. This recipe highlights the richness of the duck by combining it with a touch of acid, sweet, spice and bitter greens. Our favorite pairings with this recipe are Drouhin Laforet Chardonnay for a white wine selection and Château Puynormond Montagne Saint-Emilion 2009 for red wine. Prefer beer? Choose one brewed with fruit… Lindeman Framboise would be an excellent choice.

6 oz. duck fat
12 oz. small diced onion
1 lb. apples, peeled and small diced
salt and pepper
12 oz. Dijon mustard
1½ fl oz. white wine vinegar
3 fl oz. olive oil
2 lbs. Smoking Goose smoked duck breast
10 oz. Frisee (rinsed and dry)
2 baguettes
1 lb. French Brie in 1oz slices

Heat 1 oz. of fat in skillet on high heat. Add onions and apples, stirring frequently until golden (about 10 minutes). Season with salt and pepper and cool to room temperature.

Whisk the mustard and vinegar, drizzle with olive oil- creating an emulsion.  Pour over the apples and onions, stir to mix. Slice brie into slices, place in fridge until ready to use.

Crock pot use- using smoked duck breast:   Add 2 oz. of duck fat to crock pot, melt the fat, then add smoked duck breast with skin and fat.  Cook for about 3 hours on high.  Remove individual duck breasts and remove the skin and fat.  Shred the duck breasts and return to crock pot with onion/apple mixture. Place crock pot on ‘keep warm’.

When ready to serve: slice the baguettes (use for either open face or whole sandwiches). Place frisee on bread, then duck mixture, then brie.  (Can be broiled to melt the brie) Or just let the heat from the duck melt the brie.

Serve warm… and ENJOY!
Serves approximately 48 open face appetizers.  Or serve on a baguette, as a sandwich- serves four.


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 Vine & Table #301