Roast Duck with Apricot Sauce

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Book Description

From the ""Camp Cook"" of Wisconsin Outdoor Journal comes this new cookbook filled with culinary delights for hunting families everywhere. Readers will learn to easily prepare tasty and nutritious meals from the game they harvest. Designed to lie flat when opened, this cookbook will help the wild game chef achieve gourmet results with very little effort. Delicious recipes for deer, elk, bear, moose, partridge, pheasant, turkey, rabbit, squirrel, duck, goose, walleye, salmon, trout and side dish...

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365 Wild Game Recipes

Authors: Edie Franson

Date: September 2001

ISBN: 0873419952

Publisher: Krause Publications

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Roast Duck with Apricot Sauce
Recipe from: 365 Wild Game Recipes
by Edie Franson
Cookbook Heaven at Recipelink.com

3 ducks, skin on
1 teaspoon salt
Fresh ground black pepper
Celery leaves, coarsely chopped
1 cup butter or margarine, melted, divided
1/2 cup dry red wine
Apricot Sauce:
2 1/2 cups canned peeled apricots, drained
1 teaspoon grated orange rind
2 cups dry red wine
6 tablespoons butter or margarine
Fresh ground black pepper
Pan juices from roasted duck

Rub cavity of each duck with salt and pepper. Fill cavity with celery leaves. Place ducks in roasting pan, breast side up. Brush skin with 1/2 cup of the butter.
Roast for 30 minutes in a 450-degree oven. Baste ducks every 5 minutes with 1/2 cup of red wine and remaining 1/2 cup butter.
Remove ducks from pan. Carve into serving pieces, cover and keep warm. Save pan juices to add to apricot sauce.
Apricot Sauce: Press apricots through a coarse sieve or mash with a fork. Combine apricots, orange rind, wine, butter and pepper in a saucepan. Add in pan juices from roasted duck. Cook over medium heat for 5 minutes. Reduce heat and simmer for 5 minutes, stirring constantly, until sauce has slightly thickened. Pour over duck and serve immediately.

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