Ingredients Jump to Instructions ↓

  1. 1 Duck;

  2. 4 to 5 lb

  3. 1 tablespoon Minced fresh ginger

  4. 1 teaspoon Minced garlic

  5. teaspoon Crushed dried red chili pepper, (up to 1/2 tsp)

  6. 3 tablespoons Oil

  7. cup White or cider vinegar

  8. 2 tablespoons Honey

  9. 1 1/2 tablespoon Soy sauce

  10. 1 pinch Ground cinnamon

  11. 1 pinch Ground allspice

  12. 6 smalls Apricots; (up to 8)

  13. 3 Heads Bibb lettuce (or 1 lb fresh spinach)

  14. 2 bunches Watercress

  15. pounds Mushrooms; thinly sliced

  16. 1 small Red onion; sliced

  17. 1 tablespoon Sesame seeds

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 ½ inch intervals with a fork. Cut lengthwise into quarters. Combine the apricots and dressing in a small bowl; toss.

  4. Refridgerate 2 hours.

  5. Cut duck into 2 x ¼ x ¼ 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.

  6. Arrange apricots and duck over vegetables. Drizzle with dressing and sprinkle with sesame seeds. Toss before serving. Makes 4 servings.

  7. Formatted for MasterCook by Mardi Desjardins amdesjar@...

  8. September 23, 1997 Recipe by: Cuisine, May 1980 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins on Sep 23, 1997


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