Roast Duck With Apricot Glaze
270 mins (prep 180, cooking 90)
5 ingredients
4 servings
I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

Categories:  5-ingredients-or-less , whole-duck , easy , poultry , main-dish , meat , duck ,
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Serving Size (30.08 g)
Servings 4
Amount per Serving
Calories 71.57 Calories from Fat 0.54
% Daily Value *
Total Fat 0.06g 0.36%
Saturated Fat 0.0g 0.06%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 11.83mg 1.97%
Total Carbohydrate 19.05g 25.4%
Dietary Fiber 0.09 g 1.42%
Sugars 12.84 g %
Protein 0.21g 1.66%
Vitamin A 60.63IU% Vitamin C 2.6mg%
Calcium 5.91mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
veal stock