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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (4 lb.) duck
1 tbsp. minced fresh ginger
1 tsp. minced garlic
1/4 to 1/2 tsp. crushed dried red chili pepper
3 tbsp. oil
1/4 cup white or cider vinegar
2 tbsp. honey
1-1/2 tbsp. soy sauce
1 pinch ground cinnamon
1 pinch ground allspice
6 to 8 sm. apricots
3 heads bibb lettuce or
1 lb. fresh spinach
2 bunches watercress
1/4 lb. mushrooms, thinly sliced
1 sm. red onion, sliced
1 tbsp. sesame seeds
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Directions:
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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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