A Citrus Salad Inspired by Duck A L’OrangePrint Print Without Images
Whiskey smoked duck breast sliced over a mix of hearty greens and drizzled with this brightly flavoured citrus dressing, to create an updated, healthier, and delicious version of duck a l’orange!
Now, about this dressing. After making a batch of it with apple cider vinegar & maple syrup, among other ingredients, I was already sampling it in large quantities straight off the spoon until I remembered the new Acetaia Dodi Balsamela (apple vinegar) that I had tried at Taste of the Market. I quickly whipped up another batch of dressing, only this time using my (not so secret) ingredient!
OH MY, it’s a game changer! Made in Italy, this traditional white wine vinegar has been combined with concentrated apple juice and then aged in wooden barrels for at least 12 months. It adds a whole new level of smooth and naturally sweet flavour that eliminated the need to add any more maple syrup to this recipe.
A note about the duck breast: we carry a plain smoked duck breast as well as a Whiskey-maple smoked duck breast. It’s entirely up to you which of the two you use in this recipe, either of them are excellent options.
Years ago, as you wound along Vedder Mountain Road, past Yarrow and on the way to Cultus Lake, you might not have noticed Fraser Valley Speciality Poultry. These days, it’s hard to miss them as their large (and previously boring) blue silage tanks have been creatively dressed up with brightly colored farm-themed wraps that proudly proclaim “Our family loves to farm and produce good food.”
Our relationship with the Falk Family reaches back three generations to the friendship between their grandparents and Farmer Rob’s grandparents as both farmed and raised large families near each other on Huntingdon Road. However, we wouldn’t be talking about our good friends unless we loved their products!
Commonly referred to as “the duck and goose farm” Fraser Valley Specialty Poultry has raised and provided BC with world-class quality poultry products for over 40 years, and you can find many of their speciality duck and goose products all across Chinatown and in countless restaurants. This video gives you a really good idea about where your duck has come from before you buy it here at Lepp Farm Market!
Posted by Fraser Valley Specialty Poultry on Thursday, December 21, 2017
While we’ve always stocked their duck parts and brought in whole goose and duck over the holidays, recently our deli team has elevated the locally raised duck breasts to a whole new level. As if using their top-secret brine mixture isn’t enough of a treat, after five days of soaking up all that delicious flavour they ramp up the flavour even more by adding whisky and maple syrup to the brine and then finishing them with a smoky rest in our in-house smoker. Every time we sample them, people are amazed by the taste and texture of this unique product. Perfect all on their own sliced on a charcuterie platter, they’re also delicious mixed into a creamy pasta sauce or in a salad.
¼ cup Balsamela vinegar OR
¼ apple cider vinegar AND 1 tablespoon pure maple syrup
1 ½ teaspoon grated orange zest
Juice of ½ orange, or 2 tablespoons fresh orange juice
¼ cup Smak Dab Canadian Maple Mustard
¾ cup good quality extra virgin olive oil
Salt and freshly ground pepper to taste
baby spinach (as desired)
baby kale (as desired)
½ fennel bulb, thinly sliced
¼ red onion, thinly sliced
2 Lepp’s Whiskey Smoked Duck Breasts
1 peeled and sliced navel orange, for garnish
For The Dressing:
Mix all ingredients except for olive oil in a bowl. Whisking continuously, add the olive oil in a slow stream until combined into a smooth mixture.
Add salt and pepper to taste, refrigerate until ready to use.
For The Salad:
Chop up your preference of assorted hearty salad greens, or follow the suggestions we listed in the ingredients. This combination works really well with these flavours, but nothing is set in stone here – add what you love and leave out what you don’t have on hand.
For the Duck Breast:
Bring the smoked duck breasts to room temperature for 20 minutes. Pierce the duck skin all over with a fork, or make many small incisions with a knife along the top of the duck breasts. Heat a heavy skillet over medium heat, and place breasts skin-side down. Cook over medium heat until the skin is crisp and some of the fat has rendered, about 5-7 minutes. Remove duck breasts from skillet and allow to cool slightly.
Assembling Your Salad:
Arrange assorted salad greens, shaved fennel and thinly sliced red onion in a large, shallow bowl. Optional: toss your greens separately in a plastic bag or large bowl to evenly coat with the dressing, and then transfer to a serving bowl. Slice your oranges into rounds, and then cut the peel off each slice (think hexagon shape, although you’ll likely end up with more than 6 edges!) Slice duck breast on the diagonal into thin slices and fan over top of the salad. Drizzle with your homemade citrus dressing.
Above: salad, before the drizzle of sauce to finish it off