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Duck: Roast Duck with Apricot Sauce

Source of Recipe


From "365 Wild Game Recipes" by Edie Fanson



List of Ingredients



• 3 ducks, skin on
  
• 1 tsp salt
  
• Fresh ground black pepper
  
• Celery leaves, coarsely chopped
  
• 1 cup butter or margarine, melted, divided
  
• 1/2 cup dry red wine
  
• Apricot Sauce (recipe follows)
  






Instructions



1. Rub cavity of each duck with salt and pepper. Fill cavity with celery leaves. Place ducks in roasting pan, breast-side up. Brush skin with ½ cup of the butter.
   
   
2. Roast for 30 minutes in a 450º F oven. Baste ducks every 5 minutes with ½ cup of the red wine and remaining ½ cup butter.
   
   
3. Remove ducks from pan.
   Carve into serving pieces, cover and keep warm. Save pan juices to add to apricot sauce.
   
   ............
   
   APRICOT SAUCE
   
   • 2½ cups canned peeled apricots, drained
   • 1 tsp grated orange rind
   • 2 cups dry red wine
   • 6 Tbsp butter or margarine
   • Fresh ground black pepper
   • Pan juices from roasted duck
   
   Press apricots through a coarse sieve or mash with a fork. Combine apricots, orange rind, wine, butter and pepper in a saucepan. Add in pan juices from roasted duck. Cook over medium heat for 5 minutes. Reduce heat and simmer for 5 minutes, stirring constantly, until sauce has slightly thickened.
   
   Pour over duck and serve immediately.