| 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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