Duck a l'Orange Sandwich

Duck a lorange sandwich

Created by Rosemary Mark for Maple Leaf Farms


  • 2

    8 oz Plain Low Fat Yogurt

  • 3

    3 Tbsp Mayonnaise

  • 4

    1/2 Cup Dried Currants

  • 5

    3 Tbsp Sliced Green Onions

  • 6

    3 Tbsp Slivered Toasted Almonds

  • 7

    2 Tbsp Finely Chopped Crystallized Ginger

  • 8

    1 1/2 Tsp Orange Zest

  • 9

    To Taste Salt

  • 10

    12 Croissants

  • 11

    4 oz Mixed Greens


Duck preparation:

  • 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.

  • 2

    Remove skin and discard; chill meat.

  • 3

    Thinly slice duck breast, slicing across the grain.


  • 1

    In a medium bowl combine yogurt and mayonnaise. Stir in currants, green onion, almonds, ginger and zest. Salt to taste.

  • 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.

Alternate method: Combine shredded or chopped duck meat with orange-currant dressing to make a salad. Spread on croissant.