Did you know that duck meat contains quadruple the amount of iron than other meats? If your diet requires more iron, then this is a perfect dish for you. Between the duck, beets and spinach you leave the table feeling like Popeye.
Using the Ronco Showtime Rotisserie is my favorite way to cook whole duck. The continual turning motion of the rotisserie slowly renders out the excess fat, allowing the duck to crisp up perfectly while it roasts. I suggest cooking duck for 15 minutes per pound and then setting your Showtime Rotisserie to SEAR for 5 minutes at a time on each side of the duck to crisp up the skin.
Rotisserie Duck Spinach Salad with 5-Spice Balsamic Dressing
- 1 duck (4-5 pounds)
- 4 cups spinach
- 1/2 red onion, sliced
- 4 golden beets, roasted
- 1/4 cup pistachios, roasted
- 1/2 fresh raspberries
5 spice balsamic dressing
- 1/2 small red onion
- 3 garlic cloves
- 1 teaspoon 5 spice seasoning
- 1 tablespoon balsamic vinagar
- 1 tablespoon course grain mustard
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup olive oil
- To make duck, place duck on rotisserie spit. Truss duck by tying legs and wings to bird.
- Generously salt and pepper duck. Set timer for 15 minutes per pound. When that time is up, set your Showtime Rotisserie to SEAR for 5 minutes at a time per side until skin is crisped to your liking.
- To make dressing, use a food processor and add onion, garlic, 5 spice, balsamic vinegar, mustard, orange juice, honey, pepper, and salt. Pulse to purée onion and garlic.
- Next, slowly add olive oil through feed tube to combine to make the salad dressing.
- Toss washed, fresh spinach with dressing.
- Build salads with 1 cup of dressed spinach, equal parts onion, beets, pistachios, and raspberries. Top with 4-5 slices of crispy duck.
Chef Paja-Dejur Sanchez