Free Recipe Duck and Apricot Salad
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Duck and Apricot Salad Recipe
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
Duck and Apricot Salad Preparation
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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