Side Pannel
Duck and Apricot Salad
Ingredients List
- 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
Directions
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.
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.
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