Duck and Apricot Salad Recipe

Name: Duck and Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 1 lb. fresh spinach; 2 bunches watercress; 1/4 lb. mushrooms, thinly sliced; 1 sm. red onion, sliced; 1 tbsp. sesame seeds

Servings: persons

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
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
1 lb. fresh spinach
2 bunches watercress
1/4 lb. mushrooms, thinly sliced
1 sm. red onion, sliced
1 tbsp. sesame seeds

1
Heat oven to 325F.
2
Rinse duck and pat dry.
3
Rub inside and out with salt and pepper.
4
Roast breast side down on rack in a roasting pan for 1 hour.
5
Turn duck breast side up; roast until meat is tender and thigh juices run clear when pierced with a fork, about 2 hours.
6
Let stand at room temperature until cool enough to handle.
7
Remove meat from carcass in large pieces; discard bones and skin.
8
Refrigerate meat, covered, for 3 hours.
9
Meanwhile, saute ginger, garlic and red pepper in small skillet for 1 minute; remove from heat.
10
Stir in vinegar, honey, soy sauce, cinnamon and allspice.
11
Pierce apricots at 1/2 inch intervals with a fork.
12
Cut lengthwise into quarters.
13
Combine the apricots and dressing in a small bowl; toss.
14
Refrigerate 2 hours.
15
Cut duck into 2x1/4x1/4-inch julienne strips.
16
Line salad bowl with lettuce/spinach and watercress.
17
Top with mushrooms and onion (separated into rings).
18
Remove apricots from dressing with a slotted spoon.
19
Arrange apricots and duck over vegetables.
20
Drizzle with dressing and sprinkle with sesame seeds.
21
Toss before serving.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (4 lb.) duck, 1 tbsp. minced fresh ginger, 1 tsp. minced garlic, 1/4 to 1/2 tsp. crushed dried red chili pepper, and more.

Yes, Duck and Apricot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Duck and Apricot Salad

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