I have 20L of juice from a local juicer, I was thinking that pitching a bit of the Duvel strain, might both dry it out a fair bit and compliment the apple with some pear notes..
Sounds like an interesting plan actually. I recently brewed an cloudy apple juice cider with a lager yeast and it seems quite decent at this point in time.
The only problem i've come across is the not yeast flocculating(sp?) too well, and the cider ending up a bit yeasty. Though having said that, a Belgian strain would probably give off some desirable esters and phenolics, as opposed to a lager yeast.
Just out of interest, are you planning on pasturising the juice first? And what temps are you planning to ferment at?