Duck a l'Orange Sandwich
A delicious mix of flavors placed in the middle of a croissant, the Duck a l'Orange Sandwich is a tasty and fast dish to make. This sandwich is perfect for lunch, dinner or even brunch!
Created by Rosemary Mark for Maple Leaf Farms
Ingredients
Duck
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2 lbs Maple Leaf Farms Honey-Orange Boneless Duck Breasts
(Can substitute any shredded duck meat and use the Alternate Method. Examples: Roast half duck, pulled duck leg meat, duck legs, whole duck)
Dressing
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8 oz Plain Low Fat Yogurt
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3 Tbsp Mayonnaise
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1/2 Cup Dried Currants
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3 Tbsp Green Onions, sliced
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3 Tbsp Slivered Toasted Almonds
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2 Tbsp Crystallized Ginger, finely chopped
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1 1/2 Tsp Orange Zest
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Salt To Taste
For Plating
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12 Croissants
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4 oz Mixed Greens
Directions
Duck Breast
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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.
Plating
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1
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.
Alternate Method (Optional)
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1
Combine shredded or chopped duck meat with orange-currant dressing to make a salad. Spread on croissant.
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