Yield: 4 Servings
|1||Duck; 4 to 5 lb|
|1 tablespoon||Minced fresh ginger|
|1 teaspoon||Minced garlic|
|¼ teaspoon||Crushed dried red chili pepper, (up to 1/2 tsp)|
|¼ cup||White or cider vinegar|
|1½ tablespoon||Soy sauce|
|1 pinch||Ground cinnamon|
|1 pinch||Ground allspice|
|6 smalls||Apricots; (up to 8)|
|3||Heads Bibb lettuce (or 1 lb fresh spinach)|
|¼ pounds||Mushrooms; thinly sliced|
|1 small||Red onion; sliced|
|1 tablespoon||Sesame seeds|
Heat oven to 325 F. Rinse duck and pat dry. Rub inside and out with salt and pepper. Roast breast side down on rack in a roasting pan for 1 hour.
Turn duck breast side up; roast until meat is tender and thigh juices run clear when pierced with a fork, about 2 hours. Let stand at room temperature until cool enough to handle. Remove meat from carcass in large pieces; discard bones and skin. Refridgerate meat, covered, for 3 hours.
Meanwhile, saute ginger, garlic and red pepper in small skillet for 1 minute; remove from heat. Stir in vinegar, honey, soy sauce, cinnamon and allspice. Pierce apricots at ½ inch intervals with a fork. Cut lengthwise into quarters. Combine the apricots and dressing in a small bowl; toss.
Refridgerate 2 hours.
Cut duck into 2 x ¼ x ¼ inch julienne strips. Line salad bowl with lettuce (or spinach) and watercress. Top with mushrooms and onion (separated into rings). Remove apricots from dressing with a slotted spoon.
Arrange apricots and duck over vegetables. Drizzle with dressing and sprinkle with sesame seeds. Toss before serving. Makes 4 servings.
Formatted for MasterCook by Mardi Desjardins amdesjar@...
September 23, 1997
Recipe by: Cuisine, May 1980
Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@...> on Sep 23, 1997