Barbecued Duck With Apricot Glaze Recipe
Ingredients
| Ducklings | 2 Pound, quartered | |
| Salt | 1 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), halved | |
| 1 navel orange, scored and cut into vertical halves | ||
| 1 orange plus rind (removed in strips with a vegetable peeler) | ||
| Apricot preserves | 1 1/2 Cup (16 tbs) (For the Apricot Glaze) | |
| Orange juice | 1/2 Cup (16 tbs) (For the Apricot Glaze) | |
| Water | 1/4 Cup (16 tbs) (For the Apricot Glaze) | |
| Red wine vinegar | 2 Tablespoon (For the Apricot Glaze) | |
| Cognac | 3 Tablespoon (For the Apricot Glaze) | |
| Salt | 1 Teaspoon (For the Apricot Glaze) | |
| Watercress or parsley (for garnish) | ||
Directions
GETTING READY
1. With medium slicer of food processor, slice orange. Wrap in plastic, refrigerate to be used as garnish.
2. Place rind and apricot preserves in food processor bowl, and blend into a puree.
3. Add orange juice, water, vinegar, cognac and salt and blend into a sauce. Keep aside.
4. Preheat the oven to 325° F
5. Rub salt, pepper and garlic on inside and into skin of ducklings.
6. Puncture all over with a fork.
MAKING
7. Place ducklings breast side up, on a rack place over a roasting pan.
8. Roast in preheated oven for 1 1/2 to 2 hours, turning ducks after every 40 minutes, until skin is nicely and evenly browned and crisp.
9. Remove from oven and pour off fat from the roasting pan.
10. Glaze ducks with sauce. .
11. Cover, place in refrigerator to marinate ducklings in sauce overnight.
FINALIZING
12. Remove ducks to a baking pan and bring to room temperature. Reserve the marinade
13. In the meantime start up a barbecue grill or preheat the oven to 350° F.
14. Grill ducklings over medium fire, or reheat in the oven, basting with orange glaze
15. Run under broiler 2 to 3 minutes to get a char grilled flavor if heating in the oven.
SERVING
16. Carve ducklings into serving portions and arrange on serving platter.
17. Glaze with remaining marinade.
18. Garnish platter with watercress or parsley and reserved orange slices.
1. With medium slicer of food processor, slice orange. Wrap in plastic, refrigerate to be used as garnish.
2. Place rind and apricot preserves in food processor bowl, and blend into a puree.
3. Add orange juice, water, vinegar, cognac and salt and blend into a sauce. Keep aside.
4. Preheat the oven to 325° F
5. Rub salt, pepper and garlic on inside and into skin of ducklings.
6. Puncture all over with a fork.
MAKING
7. Place ducklings breast side up, on a rack place over a roasting pan.
8. Roast in preheated oven for 1 1/2 to 2 hours, turning ducks after every 40 minutes, until skin is nicely and evenly browned and crisp.
9. Remove from oven and pour off fat from the roasting pan.
10. Glaze ducks with sauce. .
11. Cover, place in refrigerator to marinate ducklings in sauce overnight.
FINALIZING
12. Remove ducks to a baking pan and bring to room temperature. Reserve the marinade
13. In the meantime start up a barbecue grill or preheat the oven to 350° F.
14. Grill ducklings over medium fire, or reheat in the oven, basting with orange glaze
15. Run under broiler 2 to 3 minutes to get a char grilled flavor if heating in the oven.
SERVING
16. Carve ducklings into serving portions and arrange on serving platter.
17. Glaze with remaining marinade.
18. Garnish platter with watercress or parsley and reserved orange slices.
Chef
