Recipe - Duck And Apricot Salad

1 Duck; 4 to 5 lb
1 tablespoon Minced fresh ginger
1 teaspoon Minced garlic
One fourth teaspoon Crushed dried red chili
pepper, (up to One half tsp)
3 tablespoon Oil
One fourth cup White or cider vinegar
2 tablespoon Honey
1 One half tablespoon Soy sauce
1 pn Ground cinnamon
1 pn Ground allspice
6 small Apricots; (up to 8)
3 Heads Bibb lettuce (or 1 lb
fresh spinach)
2 bn Watercress
One fourth pound Mushrooms; thinly cut or sliced up
1 small Red onion; cut or sliced up
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 One half 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 One fourth x One fourth 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@mb.sympatico.ca
September 23, 1997

Recipe by: Cuisine, May 1980

Posted to MCRecipe Digest V1 #798 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Sep 23, 1997