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Ingredients
Ginger Apple Salsa:
1/2 cup diced apples
1/4 cup chopped crystallized ginger
1/2 tablespoon minced ginger root
1 tablespoons diced red bell pepper
1/2 tablespoon minced scallion
1 tablespoon fresh chopped basil
1 tablespoon lime juice
1/4 teaspoon low-sodium tamari sauce
Roasted Acorn Squash:
1 large acorn squash, cleaned and sliced into 8 wedges
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 pound duck breast, cut into 4 equal servings
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil
Instructions
1. In a medium bowl, combine all ingredients for salsa and mix
well. Store in refrigerator overnight to soften crystallized ginger.
2. Preheat oven to 400°. Lightly coat a large baking pan with
olive oil.
3. 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.
4. 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.
5. Serve 1 duck breast with 2 tablespoons ginger salsa and 2
slices roasted acorn squash.
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SERVING INFORMATION
Makes 4 servings, each containing approximately:
285 calories
30 gm. carbohydrate
10 gm. fat
76 mg. cholesterol
21 gm. protein
228 mg. sodium
2 gm. fiber
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