Beetroot and Orange Salad

We were invited to a kid’s party last evening and I was asked to bring a salad with beetroots. I chose a recipe by German chef and TV star Christian Rach but adapted it beyond recognition because I was too lazy to cook the beetroot myself and bought already boiled ones. His recipes requires raw beetroot that you bake in tinfoil with star anise and cinnamon.
I started off by preparing some orange slices.

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To which I added chopped red onion and rice vinegar, sesame oil and olive oil. Next I grated the beetroot. This always looks like a blood bath… I highly recommend wearing gloves!

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Next I added chopped walnuts and chopped parsley and seasoned the salad with salt, pepper, some dried thyme and balsamic vinegar.

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It went great with the other salad and the delicious meat.

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Quak Quak à l’orange

Today, I dug up my duck.
The salt was heavy and wet and the duck looked and felt like an old squashed shoe.

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I washed off all the salt and cut the duck breast into thin slices.

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It was fairly dark but pinkish in the middle. It tasted really lovely and had a nice bite to it. It was not chewy as I had expected. There is a hint of orange when you first taste the meat and of course the meat is fairly salty. I think next time I will try something else than orange such as spices and/or herbs.

I served the duck ham for lunch with a spinach, chicorée and orange slice salad. The dressing was made of sesame oil, rice vinegar, salt, pepper and a little fresh thyme (only a little as thyme can easily overpower the rest of the flavours). The orange slices nicely set off the saltiness of the ham.

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My verdict: duck ham is easy to make and guaranteed to impress your guests. So give it a try!

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