Duck And Apricot Salad

Recipe Ingredients

1		Duck - 4 to 5 lb
1 tablespoon	15ml	Minced fresh ginger
1 teaspoon	5ml	Minced garlic
1/4 teaspoon	1.3ml	Crushed dried red chili pepper - (up to 1/2 tsp)
3 tablespoons	45ml	Oil
1/4 cup	59ml	White or cider vinegar
2 tablespoons	30ml	Honey
1 1/2 tablespoons	22ml	Soy sauce
1		Ground cinnamon
1		Ground allspice
6		Apricots - (up to 8) (small)
3		Bibb lettuce
		(or 1 lb fresh spinach)
2		Watercress
1/4 lb	113g / 4oz	Mushrooms - thinly sliced
1 lb	454g / 16oz	Red onion - sliced (small)
1 tablespoon	15ml	Sesame seeds

Recipe Instructions

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. Refrigerate 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 1/2 inch intervals with a fork. Cut lengthwise into quarters. Combine the apricots and dressing in a small bowl; toss. Refrigerate 2 hours.

Cut duck into 2 x 1/4 x 1/4 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.

Source:
Cuisine, May 1980

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.