Roast Duck With Apricot Glaze

May 09, 2023May 9, 20230 14

Roast Duck With Apricot Glaze: A Sweet and Savory Dish

by The Chefin Main

Prep

15 min

Cook

1 hr 30 min

Ready In

1 hr 45 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

400

Sugar

15g

Fat

24g

Roast Duck With Apricot Glaze is a sweet and savory dish that is perfect for special occasions or a fancy dinner party. The tender meat of the duck and the tangy sweetness of the apricot glaze combine to create a delicious flavor that will leave your taste buds wanting more. While the dish may seem intimidating to prepare, the recipe is straightforward and easy to follow. With a little patience and effort, you can create a meal that will impress your guests and be remembered for years to come.

Instructions

1.	Preheat the oven to 450°F.
2.	Rinse the duck under cold water and pat it dry with paper towels.
3.	Rub the quatre-epices and salt all over the duck, making sure to coat it evenly.
4.	Place the duck in a roasting pan and roast for 12 minutes per pound, or until the skin is golden brown and crispy.
5.	In a small saucepan, mix the apricot jam and veal stock together and bring to a simmer over medium heat.
6.	Brush the glaze over the duck during the last 15 minutes of cooking.
7.	Remove the duck from the oven and let it rest for 10 minutes before carving.

PROS

The combination of sweet apricot glaze and savory roasted duck creates a flavorful dish that is sure to impress.

Duck is a good source of protein and contains iron, zinc, and vitamin B-12.

CONS

Duck can be high in fat and calories, so it’s important to eat it in moderation.

Preparing duck can be time-consuming, which may not be ideal for a quick weeknight meal.

HEALTH & BENEFITS

Duck is a good source of protein and contains several essential micronutrients, such as iron, zinc, and vitamin B-12.
Apricots are rich in vitamin C, fiber, and potassium.
When combined with lean protein, like duck, it creates a well-rounded and nutritious meal.

	1 whole duck
	1 1/2 teaspoons quatre-epices
	salt
	1/2 cup apricot jam
	2 cups veal stock