Duck Confit Salad with Aged Quebec Cheddar Dressing

Duck Confit Salad with Aged Quebec Cheddar Dressing
  • 4 servings
  • 0:10 Preparation
  • 0:03 Cooking
  • 0:13 Total Time

Ingredients

Add all
  • Salad

  • 12 oz
    (340 g)

    spring mix or spinach

  • 4

    duck confit legs, shredded

  • 1/2 cup
    (125 mL)

    green beans, trimmed and blanched

  • 12

    cherry tomatoes, halved

  • 2

    avocados, sliced

  • 1 cup
    (250 mL)

    shredded old cheddar cheese from here

  • To taste salt and freshly ground pepper

  • Dressing:

  • 1/4 cup
    (60 mL)

    milk

  • 1/4 cup
    (60 mL)

    shredded Aged Quebec Cheddar

  • 1/4 cup
    (60 mL)

    cream 15%

  • 1 Tbsp.
    (15 mL)

    honey

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    apple cider vinegar

  • To taste salt and freshly ground pepper

  • 1 tsp.
    (5 mL)

    chopped fresh rosemary

Preparation

Salad

Divide salad greens evenly among 4 soup plates. Top with duck confit, green beans, tomatoes, avocado and cheese.

Salt and pepper then drizzle with dressing, to taste, and serve.

Dressing

In a saucepan, warm milk over medium heat, add cheese and stir to melt.

Stir in cream and continue cooking for 1 minute. Cool.

Stir in honey, olive oil and Dijon mustard; beat until smooth.

Stir in cider vinegar and beat again.

Add salt, pepper and rosemary.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007