Title: Duck and Apricot Salad
Categories: Bird Misc Salad Protein
Yield: 4 Servings

1		Duck; 4 to 5 lb
1	tb	Minced fresh ginger
1	ts	Minced garlic
1/4	ts	Crushed dried red chili pepper, (up to 1/2 tsp)
3	tb	Oil
1/4	c	White or cider vinegar
2	tb	Honey
1 1/2	tb	Soy sauce
1	pn	Ground cinnamon
1	pn	Ground allspice
6	sm	Apricots; (up to 8)
3		Heads Bibb lettuce
		(or 1 lb fresh spinach)
2	bn	Watercress
1/4	lb	Mushrooms; thinly sliced
1	sm	Red onion; sliced
1	tb	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 1/2 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 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.

Formatted for MasterCook by Mardi Desjardins amdesjar@mb. sympatico. ca September 23, 1997

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Cuisine, May 1980

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