Warm Grape and Crispy Duck Bowl

1. For salad: In small bowl, combine grapes, oil and vinegar; let stand at least 10 minutes. Set aside.

2. Preheat oven to 450 F. Place duck, skin side-up, in ovenproof skillet or sizzler platter. Place in oven and heat duck 10 to 12 minutes to crisp skin.

3. Remove duck from oven; remove leg and thigh bones. Cut duck into 3/8-inch slices and replace in skillet or sizzler platter.

4. Arrange grape halves and shallots around duck; bake 1 to 2 minutes longer.  

5. Meanwhile, in medium bowl, combine cabbage, arugula, salt, pepper, orange zest and juice, olive oil and vinegar; toss gently to combine. Fold in warm duck, grapes and shallots.

6. For spiced cashews: In small saute pan over low heat, heat water, sugar, turmeric, curry powder, salt and pepper. Cook 1 to 2 minutes until the mixture turns syrupy.

7. Add cashews; cook 2 to 3 minutes until all the syrup coats the cashews and the water is evaporated. (The pan will have a dark brown sugar residue.)

8. Remove pan from heat; transfer cashews onto a silpat-lined sheet pan, separating the nuts with a spoon as the sugar is very hot.

9. Bake in 350 F oven for 5 to 6 minutes until nuts are golden brown and sugar is caramelized and dry. Remove from oven and cool. (May be made in advance and stored in an airtight container.)

10. To serve, spoon duck salad into individual bowl or to-go container; garnish with spiced cashews.

Photograph courtesy of California Table Grape Commission