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.


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!

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


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



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.



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


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.



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

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