Citrus Pea Sprout Salad Recipes

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

CITRUS BEEF STIR FRY

Steps:

• Grate peel from one of the oranges.
• Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
• Slice meat 1/8th inch thick across the grain, place in marinade.
• Let meat marinate at least 5 minutes or cover and chill for 24 hours.
• Remove beef from marinade before cooking and set aside.
• Mix marinade with corn starch.
• Heat wok or heavy frying pat to high heat, add 2 tsp.
• oil.
• Stir fry meat quickly, in several small batches, until lightly browned.
• Add more oil as needed.
• Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
• Add marinade, stir until boiling, mix in meat and remove from heat and serve.

CITRUS PEA SPROUT SALAD

Steps:

• In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.