Try this Duck and Apricot Salad recipe, or contribute your own.
Suggest a better descriptionHeat 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. Formatted for MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca September 23, 1997 Recipe by: Cuisine, May 1980 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 109 | ||
Calories from Fat: 82 (75%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.1g | 12 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.7mg | 3 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.