Duck and Apricot Salad

• 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.

duck, fresh ginger, garlic, red chili pepper, oil, white, cider vinegar, honey, soy sauce, ground cinnamon, ground allspice, apricots, bibb lettuce, fresh spinach, bunches, mushrooms, red onion, sesame seeds

Taken from www.foodgeeks.com/recipes/16780 (may not work)