|Roasting duck||5 Pound (1 Whole)|
|Fresh apricots/1 large can apricots, drained||1 Pound|
|Onion||1 , finely chopped|
|Duck stock/Chicken bouillon cube||1 1⁄2 Cup (24 tbs) (Made With Duck Giblets)|
|Apricot brandy||4 Tablespoon|
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 400Â°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.