Title: Warm Duck Breast Salad with Apricots
Categories: Alive &, Cooking
Yield: 4 servings

1 Duck breast; roasted and
-sliced,
; kept warm in foil
1/2 oz Butter
2 Red onions; sliced
2 Red peppers; sliced
2 Yellow peppers; sliced
6 Spring onions; thinly sliced
1 lg Bunc baby spinach
14 oz Canned apricots; drained,
-quartered,
; juice reserved for
; the
Dressing

------------------------------APRICOT DRESSING------------------------------
2 Cloves garlic; chopped
1 ts Chopped fresh ginger
4 ts Lemon juice
2 ts Soy sauce

Heat the butter in a frying pan, add the onions, spring onions and peppers
and cook until softened. Add the spinach and cook until just wilted. Place
the vegetables in a salad bowl.

To make the dressing, add the garlic to the pan and saut‚ gently. Add the
ginger, lemon juice, reserved apricot juice and soy sauce and heat through.

Arrange the duck and apricots on the vegetables and pour over some of the
dressing. Serve at once.

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