Apricot and Honey Roast Duck
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This recipe is for domestic duck with a milder taste and more fat under the skin than a wild one. The stuffing absorbs the excess fat and should be discarded after cooking. The liqueur add a kick to the flavor.
INGREDIENTS
1 duck, 3 to 4 pounds
1 clove garlic, split
1 medium onion, peeled and quartered
1 celery stick, with leaves
1/2 tart apple, cubed
1/2 cup honey
1 cup apricot preserves or marmalade
1 tablespoon brandy
1 tablespoon Grand Marnier or CointreauPreheat the oven to 350 degrees.
Clean duck as necessary. Rub it with the split garlic and stuff it with onion, celery, and apple. (Remember, this stuffing is not going to be eaten).
Lay the duck on a rack in a roasting pan and roast in the oven for 1 hour and 20 minutes (or 20 minutes per pound). Combine the remaining ingredients. During the last 20 minutes of roasting, cover the duck with the sauce and baste frequently.