Duck a l'Orange Sandwich

Created by Rosemary Mark for Maple Leaf Farms


Serving Size {12 Servings}


2 Lbs Maple Leaf Farms Honey-Orange Boneless Duck Breasts

8 oz Plain Low Fat Yogurt

3 Tbsp Mayonnaise

1/2 Cup Dried Currants

3 Tbsp Sliced Green Onions

3 Tbsp Slivered Toasted Almonds

2 Tbsp Finely Chopped Crystallized Ginger

1 1/2 Tsp Orange Zest

To Taste Salt

12 Croissants

4 oz Mixed Greens


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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.


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

5. 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.

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