| Roast Duckling with Apricots
one 4 - 5 pound duckling, quartered
1 teaspoon of salt
a few twists of freshly ground black pepper
1/4 teaspoon of thyme leaves
1/8 teaspoon of ground nutmeg
one 17 ounce can of apricots, drained, liquid reserved
1/2 cup of apricot liquid
1/2 cup of dry sherry
2 tablespoons of apricot jam
1/4 cup of apricot liquid
1/4 cup of water
1 tablespoon of cornstarch
a dash of freshly ground black pepper
watercress or parsley |
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Preheat oven to 325ºF. Place duckling skin side up on rack on roasting pan. Sprinkle with salt, pepper, thyme and nutmeg. Roast duckling, uncovered 2 to 2 1/2 hours or until tender, cover loosely with foil, keep warm.
Make sauce: pour off all fat from roasting pan. Deglaze pan with 1/2 cup liquid from apricots. Pour pan liquid into small saucepan, add sherry and apricot jam. Blend 1/4 cup of apricot liquid and water with cornstarch smoothly. Stir into apricot pan mixture. Heat to boiling, stirring constantly. Add pepper and apricots, heat until butter melts. Taste for seasoning.
Ladle some sauce and apricots over duck. Serve remaining sauce separately. Garnish platter with watercress. Makes 4 servings
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