Ingredients
Duck:
- 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:
- 8 oz Plain Low Fat Yogurt
- 3 Tbsp Mayonnaise
- 1/2 Cup Dried Currants
- 3 Tbsp Green Onions, sliced
- 3 Tbsp Slivered Toasted Almonds
- 2 Tbsp Crystallized Ginger, finely chopped
- 1 1/2 Tsp Orange Zest
- Salt To Taste
For Plating:
- 12 Croissants
- 4 oz Mixed Greens
Direction
Duck Breast:
- 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.
- Remove skin and discard; chill meat.
- Thinly slice duck breast, slicing across the grain.
Dressing:
- In a medium bowl combine yogurt and mayonnaise. Stir in currants, green onion, almonds, ginger and zest. Salt to taste.
Plating:
- 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):
- Combine shredded or chopped duck meat with orange-currant dressing to make a salad. Spread on croissant.