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Apricot Duck

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  Roasting duck 5 Pound (1 Whole)
  Fresh apricots/1 large can apricots, drained 1 Pound
  Orange 1
  Onion 1 , finely chopped
  Oil 2 Tablespoon
  Honey 3 Tablespoon
  Duck stock/Chicken bouillon cube 1 1⁄2 Cup (24 tbs) (Made With Duck Giblets)
  Apricot brandy 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Stuff duck with half seeded apricots and 3 strips of orange zest (the thin outer skin of orange), onion, and seasoning.
Prick skin of duck with fork to allow fat to run out while cooking; season with pepper and salt.
Heat oil in roasting pan.
When very hot, add duck; baste all over with oil.
Roast in preheated 400°F oven; allow 20 minutes per pound.
Half an hour before cooking is completed, spoon melted honey and juice of orange over duck; to give skin shiny crispness.
Ten minutes before end of cooking, add rest of apricots to pan; heat through and brown slightly.
Remove duck to warm dish; remove stuffing to bowl.
Arrange roasted apricots around duck.
Pour off fat from roasting pan.
Put in stuffing; bring to boil, stirring all the time.
Taste for seasoning.
Strain or blend in liquidizer, blender, or food processor.
Return to heat; add apricot brandy.

Recipe Summary

Side Dish

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