Duck ham salad with chestnuts

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Duck ham salad with chestnuts
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Duck ham salad with chestnuts

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FrenchDifficulty: Easy
Servings

4

servings
Preparation time

15

minutes
Calories (approx.)

470

kcal/serving
Resting time

0

minutes
Cooling time

0

minutes
Total time

15

minutes

Immerse yourself in a culinary experience that intertwines the delicate flavor of duck ham with the natural sweetness of chestnuts, all in a salad that captures the essence of autumn in every bite.

This recipe for duck ham salad with chestnuts is not only a feast for the palate, but also a sensory journey that will lead you to appreciate the combination of textures and flavors. While the duck ham provides an incomparable delicacy, the natural cooked chestnuts offer a sweet and tender contrast, making this salad an extraordinarily balanced dish. The honey vinaigrette, with its moderate sweetness and a touch of acid from the sherry vinegar, brings all the components together in perfect harmony.

To make this experience even more memorable, we propose that you prepare this salad while enjoying a specially selected playlist, creating the perfect ambiance for an incomparable gastronomic experience. Start your culinary adventure by preparing the vinaigrette that by simply mixing olive oil, sherry vinegar, honey, salt and pepper will transform a simple salad into a masterpiece.

Salad preparation is just as simple, allowing you to enjoy the process without complications. Wash and dress the mixed salads, add the duck ham and the previously cooked chestnuts, textural and flavorful companions that stand out among the fresh greens.

Don't forget to add a special touch to the chestnuts, cooked with a dash of aniseed, adding a distinguished aroma to this sublime dish. Whether to impress your guests or simply to treat yourself, the duck ham salad with chestnuts promises not only to satisfy your appetite, but also to lift your spirits with its assemblage of thoughtful flavors and impeccable presentation.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 100 gr Duck ham

  • 100 gr Salad assorted tender sprouts (arugula and spinach)

  • 150 gr plain cooked chestnuts, peeled and drained (ready-to-use weight)

  • pizca aniseed grains

  • Honey vinaigrette

  • 9 c.s. tablespoon olive oil

  • 3 c.s. tablespoon Sherry vinegar

  • 1 c.s. tablespoon Honey

  • Salt

  • Ground pepper

Pasos

  • Honey Vinaigrette:
  • In a bowl, combine 9 tablespoons olive oil, 3 tablespoons sherry vinegar, 1 tablespoon honey, salt to taste and ground pepper.
  • Use a fork to whisk until the honey is fully integrated and the mixture emulsifies. Reserve.
  • Preparation of Chestnuts:
  • The 150 g refers to chestnuts that are already cooked, peeled and drained. If buying ready-to-use chestnuts, drain any liquid, weigh out 150 g, halve them and skip the cooking stage. If starting with fresh chestnuts in their shells, prepare enough to obtain that finished weight and cut a slit in each shell.
  • Put the fresh chestnuts in a saucepan, cover with water and add a few anise seeds and a pinch of salt. Cook for about 20 minutes from when the water starts boiling, until tender but still holding their shape; the time may vary with their size.
  • Drain the cooked chestnuts and, once safe to handle, remove both the shells and the inner skins while still warm. Weigh out 150 g of peeled, well-drained chestnuts, cut them in half and let them cool before adding them to the salad leaves. Optionally, lightly toast the halves in a dry frying pan; let them cool before assembling the salad.
  • Salad Assembly:
  • Wash the mixed salads and drain well.
  • In a large bowl, season the salads to taste and add the honey vinaigrette prepared earlier. Mix very well so that the leaves are impregnated with the vinaigrette.
  • Divide the salad among the serving plates.
  • Just before serving, distribute the duck ham and cooked chestnut halves on top of the salad.

Notas

  • For duck ham, look for cured or smoked options that can add extra complexity to the flavor. If available, select duck ham that has been cured with spices or herbs.
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  • Add a touch of Dijon or whole grain mustard to the vinaigrette to give it a touch of depth and help emulsify the ingredients better.
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  • While chestnuts are an excellent addition to this recipe, feel free to experiment with other roasted nuts such as walnuts, almonds or hazelnuts to vary the texture and flavor.
  • The 150 g is the weight of plain cooked chestnuts with both shells and inner skins removed, well drained, for the entire recipe serving 4. It does not mean 150 g of raw chestnuts in their shells. Ready-cooked, peeled chestnuts with no added sugar are suitable. If starting with fresh chestnuts, weigh them after cooking, peeling and draining: there is no fixed conversion from the raw weight. The stated 20-minute cooking time applies only when starting with fresh chestnuts.
  • Estimated timings: 15 minutes for preparation and assembly, with no cooking, using chestnuts that are already cooked, peeled, drained and cool. This is the basis of the total time shown on the card. If starting with fresh chestnuts, allow about 40–50 minutes overall: heat the water, boil for about 20 minutes until tender, peel and let them cool. Optional toasting is not included.
  • Yield: 4 equal servings, each one quarter of the recipe. Estimated weight: about 135 g per serving, calculated from approximately 538 g of ready-to-eat ingredients and all the dressing. This has not been weighed in a kitchen; dressing left in the bowl or optional additions change it.
  • Estimated nutrition per serving: approximately 470 kcal. The calculation keeps the published 100 g of cured duck breast and 100 g of salad leaves (assumed to be 50 g arugula and 50 g spinach), 150 g of cooked chestnuts and all the vinaigrette: 9 level tablespoons of oil (about 121.5 g), 3 of vinegar (45 ml) and 1 of honey (21 g). It uses USDA tables and representative labels for cured duck breast (454 kcal/100 g) and cooked chestnuts with no added sugar (170 kcal/100 g). Brands and the amount of dressing eaten change the result. Total carbohydrate includes fiber. Optional ingredients are excluded, and sodium is not estimated because salt is added to taste.

Quizás lo necesites

Nutrition facts (per serving)*

  • Serving Size: 135g
  • Calories: 470kcal
  • Fat: 40.3g
  • Saturated Fat: 7.7g
  • Carbohydrates: 19.9g
  • Fiber: 2.5g
  • Sugar: 8.4g
  • Protein: 9.3g
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Key points of the recipe

  1. Prepare the vinaigrette properly: Emulsify the mixture of oil, vinegar, honey and pepper well, making sure that the honey is completely dissolved to obtain a homogeneous dressing.
  2. Chestnut weight and preparation: Use 150 g of plain cooked chestnuts, peeled and drained. If starting with fresh chestnuts, cook until tender, remove both shells and inner skins, then weigh out 150 g. If already cooked and peeled, drain if necessary and skip the cooking stage.
  3. Final salad assembly: Season and dress the mixed salads with the vinaigrette before adding the duck ham and chestnuts, ensuring an even distribution of all ingredients and flavors on each plate.

Pairing with wine

For a Duck Ham Salad with Chestnuts, the perfect pairing must meet several criteria given the flavor profile of the dish. We are looking for a wine that can complement both the rich, subtly salty flavor of the duck ham and the earthy sweetness of the chestnuts and the sweet-acid profile of the honey vinaigrette. In this sense, a white or rosé wine with good acidity, fruitiness and a touch of sweetness or aromatic complexity may be ideal.

Pinot Gris / Pinot Grigio: The richer, full-bodied version of this wine, like those from Alsace (France), can be magnificent. These wines can offer a rich texture that goes well with duck ham and chestnuts, and enough acidity to cut through the richness of the honey vinaigrette. Pinot Gris from Alsace often have a subtle note of sweetness and fruit complexity that would complement the ingredients in this dish.

Rosé Provençal: Rosé wines from Provence have gained popularity for their culinary versatility. A rosé with light to medium body, high acidity and fresh red fruit notes can offer a refreshing counterpoint to each component of the dish without overwhelming it.

A dry Riesling, especially from regions like the Mosel in Germany or Alsace again, has enough acidity and complexity to handle the flavors of the salad. The fruitiness and mineral notes of Riesling can echo the character of honey and chestnuts, making for an exceptionally harmonious pairing.

It is important to choose wines that are light to medium bodied. A wine that is too heavy or tannic, such as a robust red wine, could overpower the delicate flavor of the salad. Look for a wine with good acidity to complement and balance the sweetness of the honey vinaigrette and chestnuts. Avoid pairings with very dry wines or wines with a high concentration of tannins. These may clash with the sweetness and richness of duck ham and chestnuts.

In summary, the key pairing for this salad is to look for wines that offer a good balance of acidity, fruitiness and a touch of sweetness or aromatic complexity without being too overwhelming in body or tannic. A rich Pinot Gris from Alsace, a balanced Provençal rosé or a well-structured dry Riesling would be exceptional choices.

Beer pairing

For the Duck Ham Salad with Chestnuts, a beer that would make an ideal pairing would be a Belgian Dubbel or a Brown Ale. These beers have the complexity and depth of flavor to complement both the richness of the duck ham and the sweetness of the chestnuts and honey vinaigrette.

The Belgian Dubbel, with its notes of dark fruits, caramel and light spice, would perfectly complement the duck ham and provide an interesting contrast to the mild sweetness of the chestnuts and honey. Its medium body also helps not to overshadow the fresh ingredients of the salad.

On the other hand, a Brown Ale, especially those with hints of walnut and caramel, would harmonize with the chestnuts and help bring out the flavors of the honey vinaigrette. In addition, the malty character of Brown Ale can balance the saltiness of the duck ham, creating balance on the palate.

I would avoid very bitter or acidic beers such as IPAs or Sour Ales, as they might clash with the sweetness of the chestnuts and honey vinaigrette, and overpower the delicate flavors of the salad. The key is to look for beers that complement and enhance the flavors without overpowering the dish.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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