Duck a l'Orange Sandwich
Created by Rosemary Mark for Maple Leaf Farms
Ingredients
-
2
8 oz Plain Low Fat Yogurt
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3
3 Tbsp Mayonnaise
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4
1/2 Cup Dried Currants
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5
3 Tbsp Sliced Green Onions
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6
3 Tbsp Slivered Toasted Almonds
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7
2 Tbsp Finely Chopped Crystallized Ginger
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8
1 1/2 Tsp Orange Zest
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9
To Taste Salt
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10
12 Croissants
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11
4 oz Mixed Greens
Directions
Duck preparation:
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1
Score skin in 1/4" intervals, making a criss-cross pattern. Over low to medium-low heat, place breast skin side down for approximately 8-12 minutes (or until fat is rendered and skin is crisp and brown.) Place breasts in a 400° oven for 3-4 minutes or until internal temperature reaches 155°. Remove from oven and let rest 3-4 minutes.
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2
Remove skin and discard; chill meat.
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3
Thinly slice duck breast, slicing across the grain.
Dressing:
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1
In a medium bowl combine yogurt and mayonnaise. Stir in currants, green onion, almonds, ginger and zest. Salt to taste.
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2
Slice croissants in half horizontally. Arrange sliced duck breast on one half of croissant. Drizzle duck with 2 tablespoons orange-currant dressing. Top with greens and croissant half. Serve immediately or wrap and refrigerate up to 4 hours.
