Seared Duck with Ginger Apple Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
285
protein 
21 g
sodium 
228
carbohydrates 
30 g
fat 
10 g
fiber  
2 g
cholesterol 
76 mg
Servings 
4
Ingredients 

Ginger Apple Salsa
½ cup diced apples
¼ cup chopped crystallized ginger
½ Tbsp minced ginger root
1 Tbsp diced red bell pepper
½ Tbsp minced scallion
1 Tbsp fresh chopped basil
1 Tbsp fresh lime juice
¼ tsp low-sodium tamari sauce

Roasted Acorn Squash
1 lg acorn squash, cleaned and sliced into 8 wedges
3 Tbsp cane sugar
½ tsp sea salt
½ tsp ground cinnamon
½ tsp freshly ground black pepper

1 lb duck breast, cut into 4 equal servings
½ tsp sea salt
½ tsp freshly ground black pepper
2 tsp extra virgin 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 400F. Lightly coat a large baking pan with olive oil spray.
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.