Title: Glazed Duck with Apricot and Amaretto Sauce
Categories: Entree Poultry British Onion
Yield: 4 Servings

1		Duckling 4 lbs net
		Salt
SAUCE
1	oz	Granulated sugar
1	tb	Wine vinegar
1	oz	Butter or margarine
1 1/2	oz	Slivered almonds-
4		Thinly sliced shallots
1		Orange; rind & juice
		Lemon juice
2 1/2	fl	Amaretto liqueur
4	oz	Whole dried apricots
		Soaking liquid from apricots
		Plus
1/4	pt	Chicken stock up to
1	tb	Mild English mustard

Set oven at Gas No.6, 400 F, 200 C

Soak apricots in water to cover overnight. Prick bird all over, dust with salt, then lay on rack, breast down. Cook for 40 minutes, turn and cook for a further 60 minutes - 1 hour 40 mins in all. Take out, drain well and joint with poultry shears. Put pieces into a clean roasting pan, skin side up. Duck may now be left until about 30 minutes before dinner.

The sauce

Heat fat and saute almonds in a saucepan until golden, remove. In same fat soften shallots for 3 or 4 minutes, then add the mustard, fruit juices and Amaretto. In a small pan, dissolve the sugar in the vinegar, stirring, then boil rapidly until the mixture caramelizes, becoming dark brown. Immediately cover forearm with tea towel then add the stock and stir well. Now pour into the pan containing the fruit juices, etc. and add the soaked apricots. Bring to the boil, then partially cover and simmer for 15 minutes until the fruit is tender. When ready to finish duck, reheat sauce to bubbly, pour over duck and cook at same temperature for 25 minutes. Lift out duck and pour sauce into a pan. If duck is not crisp enough, turn oven up to Gas No. 7, 425F, 215C and return duck to oven for a further 10 minutes. Skim sauce if necessary, then serve with duck, garnished with the almonds.

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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