*  Exported from  MasterCook II  *

                     Roast Duck with Apricot Stuffing

Recipe By     : St. Michael Cookery Book
Serving Size  : 4    Preparation Time :3:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Kilograms     Duck -- (5 1/2 pounds)
  25      Grams         Butter,Melted -- (1 ounce)
                        Salt and Pepper to taste
  30      Milliliters   Honey (2 Tablespoons) -- (2 Tbsp.)
 100      Grams         Long Grain Rice,Cooked and Drained -- (3 ounces)
 100      Grams         Dried Apricots -- (3 ounces)
  50      Grams         Almonds,Chopped (or hazelnuts) -- (2 ounces)
  50      Grams         Currants or Raisins -- (2 ounces)
   3      Tablespoons   Chopped Parsley
   1                    Egg,Beaten
   8                    Apricot Halves,Canned,Drained
   1      Knob          Butter

1)  Wash the duck and dry thoroughly with absorbent kitchen paper.

2)  Prepare the stuffing:  Put rice, apricots, almonds, raisins, parsley and egg in a mixing bowl and season to taste.  Mix well.

3)  Fill the cavity of the duck with the stuffing, reserving 8 teaspoons for the garnish.  Close the cavity with trussing string or skewers.  Brush the duck with butter, sprinkle liberally with salt and pepper and coat with honey.  Prick all over with a fork and place on a rack in a roasting tin.

4)  Roast fairly hot (200° C (400° F)) for 1 1/2 to 2 hours, or until the duck is tender when pierced with a skewer.  Be sure to turn the duck occasionally during cooking.

5)  Fifteen minutes before the end of the cooking time, put 1 teaspoon of the reserved stuffing into each apricot half.  Dot each with a little butter and put in a greased dish or on a baking sheet.  Put in the oven to heat through.

6)  Remove the duck from the rack and discard the trussing string, or remove skewers.  Transfer to a hot serving platter and garnish with the stuffed apricot halves.

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