Warm duck breast salad with apricots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck breast; roasted and sliced, | |
| ; kept warm in foil | ||
| ½ | ounce | Butter |
| 2 | Red onions; sliced | |
| 2 | Red peppers; sliced | |
| 2 | Yellow peppers; sliced | |
| 6 | Spring onions; thinly sliced | |
| 1 | large | Bunc baby spinach |
| 14 | ounces | Canned apricots; drained, quartered, |
| ; juice reserved for | ||
| ; the | ||
| Dressing | ||
| 2 | Cloves garlic; chopped | |
| 1 | teaspoon | Chopped fresh ginger |
| 4 | teaspoons | Lemon juice |
| 2 | teaspoons | Soy sauce |
Directions
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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