Cold Duck Salad With Zested Orange

This, my friends, will make your company stand up and applaud. What a rare experience to enjoy a duck anything. It is not on everyone’s bucket list, but it is worth it.

• 1 whole duck (about 3 1/2 – 4 lbs.)
• 2 celery stalks, peeled and chopped
• 1 shallot
• 4 garlic cloves,
• 1 tbsp.  thyme
• 1 tbsp.  sage
• 2 large oranges
• 2 4 oz. pkgs. alfalfa shoots
• 1 can (8 oz.) water chestnuts, drained well and sliced

The day before stuff the cavity of the duck with the celery, onion andgarlic. Rub the thyme and sage into the skin.

Place in a roasting bag and make 5-6 slits to allow the steam to escape. Roast this in a 325 degree oven for about 2 hours. Roasting this slowly will allow it to remain moist.

Peel the oranges making sure to carefully remove the membrane along with the rind. With the peel from one orange, julienne into 1 1/2 inch strips. Blanch the strips in boiling water for 5 minutes. Reserve the 2nd orange.

Remove the duck from the oven and take out the celery and onion. Save the garlic and spread it like a soft butter over the duck. Put in the refrigerator to cool down.

Dressing

• 6 tbsp. fresh orange juice
• 2 tbsp. lime juice
• 1 1/2 tsp. Dijon mustard
• 6 tbsp. pecan oil
• pinch of thyme
• 1/4 tsp. fennel

Whisk all the ingredient together until well blended. Refrigerate.

To Serve

Slice the duck in sand dollar size pieces. Slice the remaining orange. Pile the alfalfa shoots in the center of a plate and in the center of this, add the reserved orange peel. Arrange the duck and orange slices around the garnish,

Sprinkle the sliced water chestnuts and julienne strips of orange peel over the duck and orange slices. Drizzle the dressing all over and pour the remaining dressing into a pitcher (creamer) and serve separately for everyone to add more to their serving.

This should be served with a wonderful pasta dish of your choosing and dinner rolls.