Eating Well with Citrus


3 tasty recipes with a dose of Vitamin C
We’re still in the thick of winter (spring will come soon… We think…), and as we battle snow and cold, the least we can do is bring a hit of sunshine into our kitchen. Our friends at Sunkist® grow a wide variety of fruit over in California and, being rich in vitamin C, citrus is a veritable cold and flu ally. So to stay healthy and energized for the remainder of this winter, attempt these three recipes today!

Sunkist® Crimson Twist Juice

– 2 medium sized beets (about 1 lb.), cut into large chunks
– 4 large carrots (about 1 lb.)
– 1/3 c. freshly squeezed Sunkist® lemon juice (approx. 1 lemon)

Juice the beets and carrots in a home juicer. Juice the Sunkist lemon by hand or with a citrus juicer.Combine juices in a pitcher. Serve well-chilled or over ice. (Makes 2-4 servings.)

Fennel Salad with Sunkist® Ruby Grapefruit Vinaigrette

– 1 large bulb fennel (about 2 c. shaved)
– 3 Sunkist® grapefruits
– 2 c. baby arugula
– 1/2 c. Sunkist® Ruby Grapefruit Vinaigrette

– 1/4 c. freshly squeezed Sunkist® Ruby or Red grapefruit juice
– 2 tbsp. freshly squeezed Sunkist® lemon juice
– 1 small shallot, finely minced
– 1 tbsp. Dijon mustard
– 1 tbsp. local honey
– 6 tbsp. extra-virgin olive oil
– 1/4 tsp. kosher salt
– 1/8 tsp. coarse ground black pepper

With a sharp knife, trim off any brown outer parts of the fennel and cut off the top stalks. Slice fennel in half, then in quarters. Carefully remove the core and discard. Shave the fennel very thin on a mandolin if you have one—if not, slice the fennel as thinly as possible with a sharp knife. Place in a bowl and refrigerate.To segment the grapefruit: With a sharp knife, cut a thin slice off the ends of each grapefruit. Then cut the rind off all the way around, using downward cutting motions. Repeat with the remaining grapefruit. With a small paring knife, cut out the grapefruit segments over a bowl, saving any juice for the vinaigrette recipe.

Toss the grapefruit segments with the shaved fennel, arugula and 1/2 cup of the Ruby Grapefruit Vinaigrette. (Makes 4 servings.)

To make the vinaigrette: Combine the grapefruit and lemon juices, shallot, Dijon mustard, and honey in a bowl and whisk until combined. Slowly whisk in the oil until emulsified. Season with salt and pepper and refrigerate until ready to use. (Makes 1 scant cup.)

Sunkist® Duck à l’Orange

4 Sunkist® Cara Cara Navel oranges, divided
2 duck breasts, about 3/4 lb. each
1/4 c. sugar
1 tbsp. water
3 tbsp. red wine vinegar
2/3 c. duck, chicken or veal stock
2 tbsp. butter
1 clove garlic
Salt and pepper, to taste
Freshly squeezed Sunkist® lemon juice, to taste

Remove the peel (zest) from two oranges in strips with a paring knife, cutting any white pith off the back of the peel. Cut the strips of peel into a thin julienne, then place in a sauce pan of cold water. Bring just to a boil, drain, and rinse. Repeat this process two more times. Rinse under cold running water, drain, and set aside.Squeeze the juice from the peeled oranges into a glass measuring cup and reserve. Cut away the peel and white pith from the remaining 2 oranges and cut out orange segments. As you cut out the sections, hold the oranges over the glass measuring cup to catch the juices that are released (combine with juices from first two oranges). At the end of this process, you will have a dish of blanched, julienned orange peel (zest), about 1 cup fresh juice, and a dish of orange sections.To make the duck: Score the fat side of the breasts with a knife by cutting a crisscross pattern about halfway through the fat layer (do not cut all the way to the meat). Put the breasts, fat side down, in a sauté pan over low heat to render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat to medium-high and put the breasts back in the pan on the same side. Sauté until cooked to your liking, or about 7 minutes on the fat side and another 3 on the opposite side. Remove to a carving board to rest, covering to keep warm.

To make the sauce: Add sugar and water to a saucepan, bring to a boil, and cook until golden, about 3 minutes. Add the vinegar and reserved orange juice and reduce slightly. Add stock and zest, and boil to reduce to sauce consistency, about 7-10 minutes. Remove from heat and whisk in butter. Season with salt, pepper, and lemon juice to taste. Add orange sections. Carve the duck breasts and arrange on a serving platter. Spoon the sauce over and serve. (Makes 4 servings.)

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