Ingredients
| 1 (4 lbs.) | 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 dash | ground cinnamon | | 1 dash | 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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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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