Remove any packaged organs or plastic clips, etc. Rinse duck.
Place duck in a lightly canola-sprayed baking pan...
Mix water, brandy, preserves and fresh apricots in blender until smooth
Heat mix in sauce pan until hot, do not boil...(just above body temp.) around 90 degrees F.
Pour mix over duck and cover...leave in refrigerator overnight
Bake for two hours (begin glazing after 1 1/2 hours) until brown
Serve with red potatoes and a fresh dinner roll with some mint leaf or parsley garnish and your guests will be impressed.
Great dinner for four or eight if you use two ducks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4|
|Calories from Fat: 1123 (87%)|
|Amt Per Serving||% DV|
|Total Fat 124.8g||166 %|
|Saturated Fat 41.9g||210 %|
|Monounsaturated Fat 59.3g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 240.9mg||74 %|
|Sodium 203.4mg||7 %|
|Potassium 709mg||19 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1.6g|
|Protein 36.7g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1289
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