Warm duck breast salad with apricots

Yield: 4 servings

Measure Ingredient
1 \N Duck breast; roasted and sliced,
\N \N ; kept warm in foil
½ ounce Butter
2 \N Red onions; sliced
2 \N Red peppers; sliced
2 \N Yellow peppers; sliced
6 \N Spring onions; thinly sliced
1 large Bunc baby spinach
14 ounces Canned apricots; drained, quartered,
\N \N ; juice reserved for
\N \N ; the
\N \N Dressing
2 \N Cloves garlic; chopped
1 teaspoon Chopped fresh ginger
4 teaspoons Lemon juice
2 teaspoons Soy sauce

APRICOT DRESSING

Heat the butter in a frying pan, add the onions, spring onions and peppers and cook until softened. Add the spinach and cook until just wilted. Place the vegetables in a salad bowl. To make the dressing, add the garlic to the pan and saut‚ gently. Add the ginger, lemon juice, reserved apricot juice and soy sauce and heat through.

Arrange the duck and apricots on the vegetables and pour over some of the dressing. Serve at once.

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Carlton Food Network

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