Recipe: Roast Duck with Apricot Sauce (using red wine)

ROAST DUCK WITH APRICOT SAUCE

3 ducks, skin on
1 teaspoon salt
Fresh ground black pepper
Celery leaves, coarsely chopped
1 cup butter or margarine, melted, divided use
1/2 cup dry red wine
Apricot Sauce (recipe follows)

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 F oven. Baste ducks every 5 minutes with red wine and remaining melted butter.

Remove ducks from pan. Carve into serving pieces, cover and keep warm. Save pan juices to use in preparation of Apricot Sauce.

Pour hot Apricot Sauce over duck and serve immediately.

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

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.

Source: 365 Wild Game Recipes by Edie Franson