Pan-Grilled Duck Breasts with Orange Salsa

Ingredients:

• 1 tsp. chili powder
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• 3/4 tsp. salt
• 4 (5-6 oz.) boneless, skinless duck breast halves, all skin removed
• 4 tsp. extra-virgin olive oil
• 2 navel oranges
• 2 scallions, thinly sliced
• 1/4 cup sliced water chestnuts, cut into thin strips
• ½ tsp. Dijon mustard
• 2 cups watercress, trimmed

Makes 4 Servings

1. In a small bowl, combine the chili powder, cinnamon, ginger, and 1/2 teaspoon of the salt. Rub the mixture into both sides of the duck breasts and then rub with 2 teaspoons of the oil.
2. Heat a grill pan over medium heat. Grill the duck until medium-rare, about 3 minutes per side. Let stand for 5 minutes.
3. Meanwhile, with a paring knife, remove a small slice from the top and bottom of each orange. Following the curve of the fruit, remove the zest and white pith underneath. Segment the oranges, halving the segments, if large.
4. Transfer the orange segments to a large bowl. Add the scallions, water chestnuts, mustard, remaining 2 teaspoons oil, and remaining 1/4 teaspoon salt. Toss to combine.
5. Thinly slice the duck breasts crosswise. Place 1/2 cup watercress on each of 4 plates, top with a sliced duck breast, and spoon salsa evenly over the top.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at SOBE certainly know how to make salads. SOBE salads are full of flavor and fill you up. Duck breast is leaner than chicken so you can enjoy duck on later phases of the diet. Most duck breasts come with the fatty skin on it. If you want to  remove the fatty skin, run a very sharp paring knife between the skin and the breast, using your fingers to gradually pull the skin off. This salad is absolutely delicious with all the flavors in it. Don't be intimidated by all the ingredients in this dish. Once you put everything together, the salad is absolutely delicious.