| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bird, Miscellaneo, Salads, Protein | 4 | Servings | |
INGREDIENTS
| 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 |
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. 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 Recipe by: Cuisine, May 1980 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Sep 23, 1997
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