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Seared Duck with Ginger Apple Salsa
Ingredients
Ginger Apple Salsa
1/2 cup diced apples
1/4 cup chopped crystallized ginger
1/2 Tbsp minced ginger root
1 Tbsp diced red bell pepper
1/2 Tbsp minced scallion
1 Tbsp fresh chopped basil
1 Tbsp fresh lime juice
1/4 tsp low-sodium tamari sauce
Roasted Acorn Squash
1 lg acorn squash, cleaned and sliced into 8 wedges
3 Tbsp cane sugar
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
1 lb duck breast, cut into 4 equal servings
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 tsp extra virgin olive oil
Instructions
In a medium bowl, combine all ingredients for salsa and mix well. Store in refrigerator overnight to soften crystallized ginger.
Preheat oven to 400F. Lightly coat a large baking pan with olive oil spray.
Steam squash in saucepan or steamer basket over boiling water for 15 minutes, or until tender. In a small bowl, combine sugar, salt, cinnamon and pepper. Mix well. Season cooked squash slices with sugar mixture and place on baking pan.
Season duck with salt and pepper. Sear in a hot pan until golden brown on each side. Transfer to baking pan with squash and roast until duck is cooked through and squash is golden brown, about 10 to 15 minutes.
Serve 1 duck breast with 2 tablespoons ginger salsa and 2 slices roasted acorn squash.
Nutrition
| Calories | 285 |
| Protein | 21g |
| Sodium | 228mg |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 2g |
| Cholesterol | 76mg |
| Servings | 4 |