Warm Camembert Salad Food

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

APPLE CAMEMBERT SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

BAKED CAMEMBERT

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
• Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
• Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

WARM POTATO SALAD WITH CAMEMBERT AND CRISPY PARMA HAM

Steps:

• Heat the vegetable oil in a frying pan over a medium heat. Add the shallots and fry for one minute.
• Add the potatoes to the pan and fry until golden.
• Add the cream, mustard and camembert and remove from the heat.
• Heat a clean frying pan and fry the slice of Parma ham until crisp and golden. Remove and drain on kitchen paper.
• To serve, place the warm potato salad on a plate and top with the crispy Parma ham.