Strawberry Orange Duck Salad Recipes

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.

AIP PAN-SEARED DUCK BREAST RECIPE WITH ORANGE SAUCE

Steps:

• Preheat the oven to 285°F / 140°C.
• Score the duck skin and season the breast on both sides with salt. Heat one teaspoon olive oil in a pan and sear the duck breasts skin-side down over high heat until the skin has caramelised and crisped. Remove and transfer to a greased roasting tray. Place in the oven skin-side up to cook a little further while you finish the rest of the dish.
• Using the same pan on the stove top, grill the two orange slices that will be used for garnish later. Remove from the pan and set aside.
• To make the sauce, add the second teaspoon olive oil to the same pan and caramelise the onions over moderate heat until golden. Add the orange juice to deglaze as well as the muslin parcel containing the strips of orange zest. Cook for a minute or two, then remove from the heat and strain the sauce through a fine mesh sieve, discarding the onions - but not the muslin.
• Return the strained sauce to the heat and open the muslin parcel of zest strips and add into the sauce. Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan. Cook the sauce gently until it has sufficiently thickened.
• Serve the duck with the sauce and garnish with the grilled orange garnish, parsley and additional finely grated orange zest.

FLUFFY RICOTTA PANCAKES WITH STRAWBERRY-ORANGE SAUCE

Steps:

• Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
• Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
• Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
• Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
• In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
• Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
• Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
• Serve topped with the Strawberry-Orange Sauce.

STRAWBERRY SPINACH SALAD

Steps:

• Add balsamic vinegar, shallot and honey to a blender pitcher; blend until smooth. With blender running, add olive oil in a steady stream; blend until emulsified. Season to taste with salt and pepper.
• Add spinach, strawberries, pecans, and goat cheese to a large salad bowl. Drizzle with desired amount of dressing; gently toss to coat. Serve.