Apricot Sauced Duckling Recipe
Your search for a winning apricot sauced duckling recipe ends at this place. I prepare this apricot sauced duckling with poultry as the main ingredient. It is most popularly enjoyed as a main dish. I thought of simply yummy, what are the words that come to your mind instantly on tasting this apricot sauced duckling recipe?
Ingredients
1 small orange
1 4- to 5-pound domestic duckling
1 medium onion, cut in wedges
1 small apple, halved and cored
1 12-ounce can apricot nectar
2 teaspoons instant chicken bouillon granules
1 tablespoon cornstarch
Directions
Peel orange; scrape white membrane from peel.
Cut outer portion of peel into thin strips; set aside.
Quarter orange.
Lightly salt cavity of duckling.
Stuff loosely with orange, onion, and apple.
Skewer neck skin to back; tie legs to tail and twist wings under back.
Prick skin all over with fork.
Place, breast up, on rack in shallow roasting pan.
Roast in uncovered pan at 375° for 1% to 2 hours; spoon off fat.
Meanwhile, stir nectar, bouillon granules, and reserved peel into cornstarch in saucepan.
Cook and stir till bubbly.
Brush duckling with nectar mixture; roast till done, about 15 minutes more.
Discard stuffing, if desired.
Pass remaining nectar mixture
Cut outer portion of peel into thin strips; set aside.
Quarter orange.
Lightly salt cavity of duckling.
Stuff loosely with orange, onion, and apple.
Skewer neck skin to back; tie legs to tail and twist wings under back.
Prick skin all over with fork.
Place, breast up, on rack in shallow roasting pan.
Roast in uncovered pan at 375° for 1% to 2 hours; spoon off fat.
Meanwhile, stir nectar, bouillon granules, and reserved peel into cornstarch in saucepan.
Cook and stir till bubbly.
Brush duckling with nectar mixture; roast till done, about 15 minutes more.
Discard stuffing, if desired.
Pass remaining nectar mixture
