“I’ve never bought duck in a store, but I guess it would work.” Thanks Keith for introducing our family to a delicious way to prepare duck! Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Links: Prick the skin all over with a sharp-tined fork, taking care not to prick the meat. Rub the duck all over with a little bit of olive oil. Rub the rosemary mixture all over the duck and some in the cavity. Tie the legs together loosely. Put in a plastic bag and chill in the refrigerator for 2 hours. The bird is done when the juices run clear from a thigh pricked all the way down to the joint and when a meat thermometer inserted in the inner thigh below the leg joint reads 175 to 180 degrees. Be careful not to overcook the duck. When the bird is done, transfer it to a platter and let it rest for 15 minutes before carving. Duck with Apricot Sauce - from The Cottage Smallholder Duck Breast on Apricot-Red Onion Tart - from Eggbeater All Kinds of Duck Recipes - from Hunter Angler Gardener Cook
