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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 Bunc baby spinach
14 oz Canned apricots, drained
quartered
juice reserved for
the
Dressing
2 Cloves garlic, chopped
1 t Chopped fresh ginger
4 t Lemon juice
2 t Soy sauce

INSTRUCTIONS

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.  DISCLAIMER© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 346
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 28mg
Sodium: 116.1mg
Potassium: 1362.6mg
Carbohydrates: 74.2g
Fiber: 9.2g
Sugar: 53.8g
Protein: 8.9g


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