Name: Warm Duck Breast Salad with Apricots
Ingredients: 1 Duck breast; roasted and sliced,; ; kept warm in foil; 1/2 oz Butter; 2 Red onions; sliced; 2 Red peppers; sliced; 2 Yellow peppers; sliced; 6 Spring onions; thinly sliced; 1 lg Bunc baby spinach; 14 oz Canned apricots; drained, quartered,; ; juice reserved for; ; the; Dressing; 2 Cloves garlic; chopped; 1 ts Chopped fresh ginger; 4 ts Lemon juice; 2 ts Soy sauce

CATEGORY	CUISINE	TAG	YIELD
		Alive &, Cooking	4	servings

INGREDIENTS

1		Duck breast; roasted and sliced,
		; kept warm in foil
1/2	oz	Butter
2		Red onions; sliced
2		Red peppers; sliced
2		Yellow peppers; sliced
6		Spring onions; thinly sliced
1	lg	Bunc baby spinach
14	oz	Canned apricots; drained, quartered,
		; juice reserved for
		; the
		Dressing
2		Cloves garlic; chopped
1	ts	Chopped fresh ginger
4	ts	Lemon juice
2	ts	Soy sauce

INSTRUCTIONS

APRICOT DRESSING
Heat the butter in a frying pan, add the onions, spring onions and peppers
and cook until softened. Add the spinach and cook until just wilted. Place
the vegetables in a salad bowl.
To make the dressing, add the garlic to the pan and saut. gently. Add the
ginger, lemon juice, reserved apricot juice and soy sauce and heat through.
Arrange the duck and apricots on the vegetables and pour over some of the
dressing. Serve at once.
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