Duck and Apricot Salad

Servings: 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. Refrigerate 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. Refrigerate 2 hours.

Cut duck into 2x1/4x1/4-inch julienne strips. Line salad bowl with lettuce/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.

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Tagged: ducksalad, salads add tags

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