Shipping
Shipping
browse by origin

secured
Payments
Credit Cards Accepted
BBB
Better Business Bureau

Grocery Shopping

Online grocery shopping with EFoodDepot.com has never been easier. We offer groceries from all over the world!

We also ship to APO/FPO addresses.

Buy your groceries securely online with ease of mind at EFoodDepot.com

On Sale Weekly Deals Promo Deals Image Map


free recipes

affiliate program

suggest a product

fund raising

grocery savings calculator

Duck Strips on Wilted Arugula recipe
How to cook Duck Strips on Wilted Arugula recipe User rated: 0 [1419]
Difficulty: 3
Prep Time: mins
Cook Time: mins
Serving: 4
Send Duck Strips on Wilted Arugula recipe to friend  Email to a friend Print Duck Strips on Wilted Arugula recipe  Print

INGREDIENTS

  • 2 large oranges
  • 2 duck breasts
  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey, warmed
  • 2 tablespoons oil
  • 1 fennel head, trimmed and sliced fine
  • 6 oz sugar snap peas or mango tout, halved
  • ½ cup cherry tomatoes, halved
  • 8 oz aragula or baby spinach leaves
  • To serve:
  • 2 tablespoons sliced almonds
  • Warm crusty bread or freshly cooked new potatoes

DIRECTIONS

  • Remove 1 tablespoon of the zest from one of the oranges and set aside. Peel the oranges and divide into segments. Remove the skin and set aside the segments.
  • Trim the duck, cut into thin strips, and place in a shallow dish. Blend the orange juice, vinegar and honey together and pour over the duck. Let stand, lightly covered, in the refrigerator for 30 minutes. Stir occasionally during this time.
  • Heat the wok and add 1 tablespoon of the oil. Drain the duck, reserving the marinade, then stir fry for 2 minutes or until sealed. Remove from the wok and set aside.
  • Stir fry the fennel for 2 minutes. Return the duck to the wok with the reserved marinade and stir fry for 2 minutes. Add the sugar snap peas, cherry tomatoes, and arugula or spinach. Stir fry for 1-2 minutes, until the leaves have begun to wilt.
  • Add the orange segments and give a final stir. Serve immediately sprinkled with sliced almonds, with crusty bread or new potatoes.