Apricot-glazed duck

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 13
Servings 8
Time 20

Ingredients

  • 1
    young duck, defrosted
  • 2
    lemon
  • 125
    ml
    apricot sauce: apricot jam
  • 60
    ml
    golden syrup
  • 15
    ml
    soy sauce
  • 15
    ml
    lemon juice
  • 30
    ml
    white vinegar
  • 15
    ml
    water
  • 250
    ml
    couscous: vegetable stock
  • 375
    ml
    couscous
  • 0.50
    red pepper, chopped
  • 0.50
    green pepper, chopped
  • 0.50
    red onion, chopped
 

Method

40
 
1. Pre-heat oven to 180°C. Prepare the duck for roasting and place the lemon inside its cavity.
2. Mix together the soy sauce and apricot sauce ingredients and heat gently, while stirring. Brush over duck.
3. Place duck on a roasting pan, breast-side down. Place in oven and roast for 40 minutes, basting regularly, until done.
4. Bring vegetable stock to boil in a large saucepan. Remove from heat and stir-in couscous. Cover and allow to stand for about 5 minutes, or until stock is absorbed, fluffing with a fork. Stir in peppers and onion.
5. Carve the duck and serve with savoury couscous.
 

Read more on: poultry  |  bake
 

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