Duck Breast, Spring Onion and Grand Cru Emmental Skewers

05.01.2015 | Foodie Inspirations

unnamed-1Continuing our panorama of Jurassian cheeses and their agreeable pairings with wine, we have selected an original yet simple recipe for a nice little aperitif with friends: sweet-and-savoury skewers to nibble on and… rip off! Right – let’s get straight to the point!

– 200g Label Rouge Grand Cru Emmental
– 24 slices of smoked duck breast 

– 24 spring onions
– 1 tbs Espelette AOP chilli
– 20g butter
– 1 tbs sugar
– 3cl olive oil

– 1 pinch salt and pepper
– 1 pinch fleur de sel

PREPARATION: Remove the onions’ outer skins and green stems. Sear for 2 minutes with some butter in a saucepan. Sprinkle with sugar, and allow to caramelise slightly. Cover with cold water, add salt and pepper, and leave to simmer for 10 minutes on a medium heat. Leave to cool, then wrap with a slice of duck breast. Dice the Grand Cru Emmental into 2cm square cubes, and roll them in the Espelette chilli.

Assemble the skewers, with alternating chilli-seasoned cheese cubes and duck-wrapped onions. Serve with black-cherry jam.

FOOD & WINE PAIRING: We suggest an elegant, mineral white wine such as a simple Côtes du Jura, made with Chardonnay grapes. For a companion with a hint of extra character, why not a Savagnin that has not undergone any oxidation (thanks to the ouillage technique) Preferably pick a wine that has spent a fair while in the cellar. Such products are more complex, acquiring walnut and hazelnut notes. (Thanks to Emmanuel Delmas, sommelier).

For more recipes that showcase Grand Cru Emmental:

And to find out more about this cheese:

Grand Cru Emmental has been awarded the Label Rouge (a guarantee of superior quality) and the Indication Géographique Protégée (in English: Protected Geographic Indication) for the Emmental Français Est-Central. Made with raw milk, this cheese must be crafted entirely in its traditional region of production, which covers three mountain ranges (Vosges, Jura and Northern Alps) and their foothills, where the grasslands are typical features of the landscapes. Grand Cru Emmental is now made in Franche-Comté with milk produced in the counties of Doubs, Haute-Saône, Vosges and Haute-Marne. Grazing for the cows is compulsory. Their diet is based on grass and hay, with no fermented products. It takes 12 litres (21 pints) of milk to make a kilo of Grand Cru Emmental. A wheel, representing 960 litres of milk, weighs about 80kg. Grand Cru Emmental is matured for at least 12 weeks, in keeping with tradition.

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