APRICOT AND ORANGE GLAZED DUCK

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Duck
  • 1 5 lb. duck with giblets (remove the giblets and trim off excess skin and reserve)
  • 1 cup Apricot Orange Glaze
  • salt and pepper to season
  • Glaze
  • 1/2 cup apricot preserves
  • 1/2 cup orange marmalade
  • Sauce
  • 2 Tbsp. olive oil
  • all giblets and reserved skin
  • 1/2 cup Merlot
  • 6 cups water
  • 1 each bay leaf
  • 1 tsp. whole black peppercorns
  • 1 tsp. salt
  • 1/2 cup Apricot Orange Glaze
  • 1 Tbsp. cornstarch disolved in water

Directions

  • Glaze
  • Place both ingrediants in a saucepan and heat until melted and combined.
  • Duck
  • Remove the duck from it's wrapper and place it in a pan in the refrigerator for one hour, uncovered, this will allow the skin to dry slightly and the result will be a crisper skin.
  • Pierce the skin all over with a small sharp object such as a skewer, this allows for the fat to release from under the skin while roasting.
  • Season all over and in the cavities with salt and pepper and place on a rack in a roasting pan into a 375° preheated oven and roast for one hour.
  • Brush or spoon the glaze over the entire exposed part of the duck and continue roasting for 15 minutes or until 160° internal temperature is achieved.
  • Remove the duck from the oven and allow it to rest for 10 minutes before carving.
  • Sauce
  • While your duck is resting in the refrigerator, you can begin the sauce.
  • Place the olive oil into a two quart sauce pan and heat to smoking.
  • Add the giblets and reserved skin and saute until well browned.
  • Deglaze with the Merlot and add the water.
  • Add the bay leaf, peppercorns and salt and bring to a boil.
  • Reduce to a simmer and cook for one hour, ocasionally skimming the fat from the top of the stock.
  • Strain the stock and reserve the liquid, you can discard the giblets if you wish.
  • Return the liquid to the pan and reduce to two cups volume.
  • Add the glaze and heat to a simmer.
  • Add the cornstarch and water mixture and thicken slightly

Notes

I make Christmas dinner every year for some of my wifes family. Every year I make something different. This one turned out extra well. This makes a wonderful holiday meal.

Use the sauce as an accompaniment for the duck.

Categories: Main Dish 
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