To Truss Duckling
Fasten skin of neck to back,
with poultry pin. Fold wing
tips under body, to secure
wings close to it. Then close
body cavity with poultry
pins, lace (as for shoe) with
twine. Ties ends of legs
together. |
Yield 4 to 6 servings
| 1, 4 - 5 lb ready to cook duckling |
| 1 pound fresh apricots |
| 2-3 tbs. of oil |
1 orange
salt and pepper |
| 3 tbs. of honey |
| 1 onion, finely chopped |
| 1 to 1 1/2 stock made with duck giblets (or bullion
cube) |
| 3-4 tbs. apricot brandy |
-
Stuff the duck with half seeded apricots and 3 strips
of orange zest (the thin outer skin of orange), onion and seasoning.
-
Prick the skin of the duck with a fork to allow the
fat to run out while cooking; season with pepper and salt.
-
Heat oil in a roasting pan. When very hot, add
the duck; baste all over with the oil.
-
Roast in a preheated 400 degree oven; allow 20 minutes
per pound.
-
Half an hour before cooking is completed, spoon melted
honey and juice of orange over duck; to give the skin a shiny crispness.
-
Ten minutes before the end of the cooking, add the
rest of the apricots to the pan.
-
Heat through and brown slightly.
-
Remove the duck to a warm dish. Remove the stuffing
to a bowl; arrange roasted apricots around the duck.
-
Pour off fat from the roasting pan. Put in the stuffing
and bring to a boil, stirring all the while. Taste for seasoning.
Strain or blend in food processor.
-
Return to heat; add apricot brandy. Serve at
once with duck and apricot.
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