Duck Stuffed with Apricots Recipe
Ingredients
| Roasting duck - 1 weighing 4-5 pounds | ||
| Apricots | 1 pound | |
| Orange | 1 | |
| Onion | 1 | |
| Oil | 2 Tablespoon | |
| Honey | 3 Tablespoon | |
| Stock made with duck giblets - 1/2 pint or | ||
| Chicken stock cube - 1 | ||
| Apricot brandy - 2-3 tablespoons | ||
Directions
GETTING READY
1. To prepare the apricots, wash them well and then stone them.
2. Chop onion finely and keep aside.
MAKING
3. Stuff duck with half the stoned apricots and 3 strips of orange zest, finely chopped onion and seasoning.
4. Prick skin of duck with fork to allow the fat to run out while cooking and season with pepper and salt.
5. In baking pan Heat oil add duck and baste all over with oil.
6. Roast in oven, allowing 20 minutes per pound.
7. Half an hour before cooking is completed spoon over the melted honey and juice of orange.
8. Into the pan add rest of apricots to heat through 10 minutes before end of cooking and brown slightly.
9. Remove duck to a warm dish, remove stuffing to a bowl and arrange roasted apricots around duck.
10. Pour off fat from roasting pan, add stuffing to it with stock and bring to boil, stirring all the time.
11. When the sauce has a pleasant flavor strain or blend in liquidizer, return to heat and add apricot brandy.
SERVING
12. Serve at once with duck and apricots.
1. To prepare the apricots, wash them well and then stone them.
2. Chop onion finely and keep aside.
MAKING
3. Stuff duck with half the stoned apricots and 3 strips of orange zest, finely chopped onion and seasoning.
4. Prick skin of duck with fork to allow the fat to run out while cooking and season with pepper and salt.
5. In baking pan Heat oil add duck and baste all over with oil.
6. Roast in oven, allowing 20 minutes per pound.
7. Half an hour before cooking is completed spoon over the melted honey and juice of orange.
8. Into the pan add rest of apricots to heat through 10 minutes before end of cooking and brown slightly.
9. Remove duck to a warm dish, remove stuffing to a bowl and arrange roasted apricots around duck.
10. Pour off fat from roasting pan, add stuffing to it with stock and bring to boil, stirring all the time.
11. When the sauce has a pleasant flavor strain or blend in liquidizer, return to heat and add apricot brandy.
SERVING
12. Serve at once with duck and apricots.
Chef
