Duckling in Apricot Sauce

Ingredients

• 1.2 kilogram duckling, cut into portions; sprinkled with salt and pepper
• 2.1 garlic, crushed; added to apricot sauce
• 3.1 tin apricots, tinned; sieved about half into the juice; reserved apricots added at end
• 4.salt and pepper, to taste

Method

1. 1.Heat oven to 325°F. Cut duckling into portions and sprinkle with salt and pepper.
2. 2.Place with skin side up in roasting pan and roast for one hour.
3. 3.Drain apricots, sieve about half into the juice. Add crushed garlic.
4. 4.Skim excessive fat off gravy in pan. Add the apricot juice and continue roasting in sauce, basting well from time to time.
5. 5.When done, add the reserved apricots to the sauce. Heat well and serve.

Notes

• The duck should be golden brown and the sauce considerably reduced.
• Sieving half the apricots into the juice creates a thick sauce base, while the reserved whole apricots provide texture.
• Handwritten card found within the salads-and-veggies scan.