Duck and apricot salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| 3 | tablespoons | Oil |
| ¼ | cup | White or cider vinegar |
| 2 | tablespoons | Honey |
| 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) | |
| 2 | bunches | Watercress |
| ¼ | pounds | Mushrooms; thinly sliced |
| 1 | small | Red onion; sliced |
| 1 | tablespoon | Sesame seeds |
Directions
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