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Duck Salad with Roquefort Flan

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Duck Salad with Roquefort Flan
Deborah Hughes – Upstairs at the Pudding,
Cambridge, Massachusetts

Great Women Chefs:
Marvelous Meals & Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

“I want to make food that speaks for itself without saying ‘Look at me,
here’s my party hat.’ I like simple food brought to its ultimate essence,
with the flavors extracted so that you can experience ‘the real red
pepper.’ I want food to become a new language on your plate.”

Serves 4

Flan:
4 ounces cream cheese
4 ounces sour cream
4 ounces Roquefort or blue cheese
3 egg yolks plus 1 large egg
1 tablespoon fresh thyme
Salt and freshly ground black pepper
4 tablespoons breadcrumbs or Parmesan cheese

Duck:
1 whole duck
2 small onions
2 carrots
2 ribs celery
Orange juice (optional)

Salad:
1 cup diced pancetta or cob-smoked bacon
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons raspberry vinegar
2 tablespoons honey, heated
Salt and freshly ground black pepper
4 cups mixed greens (radicchio, frisée, endive),
washed, dried, and torn
1/2 cup diced red onion
1/2 cup olives
4 clementines, peeled, membrane removed

To make flan: Preheat oven to 300 degrees F. In a food processor,
blend cream cheese, sour cream, Roquefort, eggs, and thyme until
smooth. Add salt and pepper to taste.
Butter the inside of four 6-8-ounce ramekins and coat lightly with breadcrumbs or Parmesan cheese. Fill the ramekins three-quarters full
with the cheese mixture.
Place ramekins in a deep roasting pan and fill pan with hot water until ramekins are half-covered. Bake for 1 1/2-2 hours, or until a knife in-
serted in center comes out clean. Cool flan to room temperature before storing. (May be made ahead and refrigerated until ready to use. Reheat
in microwave for 1 minute or warm in oven just prior to serving.)
 To prepare duck: Preheat oven to 350 degrees F. Roast duck on a
bed of vegetables (onions, carrots, celery) for 2 hours. Prick with fork.
Baste with orange juice. Remove skin and break meat into 2-inch strips
with hands.
To make dressing: Sauté pancetta in 1/2 cup olive oil until still trans-
lucent; do not overcook. Drain on paper towels. Pour oil from frying
pan into bowl and whisk together with vinegar, the remaining 1 table-
spoon olive oil, and honey. Add salt and pepper to taste. Drizzle duck
pieces with a small amount of vinaigrette 5-10 minutes before serving.
Add pancetta to vinaigrette.
To assemble: Arrange greens on 4 individual salad plates. Dress lightly
with vinaigrette. Fan the duck pieces in a circle on the greens. Run a
knife around the inside edge of each flan ramekin and place upside-
down in center of the greens. The flan should easily fall out onto the
salad. Garnish with onions, olives and clementines.
 

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