Apricot Duck Recipe
Ingredients
| Duck | 1 | |
| Apricots | 1 pound, drained | |
| Orange | 1 | |
| Onion | 1 , finely chopped | |
| Oil | 2 Tablespoon | |
| Honey | 3 Tablespoon | |
| Chicken stock | 1 1/2 Cup (16 tbs), made | |
| 3 to 4 tablespoons apricot brandy | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
