Easy living @ My Remote Alaska Cabin & The Best Glazed Duck You'll Ever Have

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‪@thelonemoose4718‬
@ Charles Quick

Duck with apricot glaze {Canard glace a l'abricot}

1 - duck approximately 5 - 5 1/2 lbs.
1 jar apricot preserves
1/2 bottle of Heinz chili sauce
1 TPS prepared Horseradish
1 TBS smoked paprika
1 tsp celery powder
1/2 tsp Worcestershire Sauce
1/4 tsp black pepper
1 leek - white section only - sliced
salt

Rinse and pat dry the duck. Piece the skin of the duck with a toothpick being careful not to pierce the meat, as this will cause the juices to run freely and dry the meat out while cooking. Keep the toothpick horizontal to the duck. Salt the skin of the duck and place in a large heavy dutch oven. Place the leeks in the dutch oven around the duck. Mix the remaining ingredients and pour over the duck. Cover with a lid and place in preheated oven @ 375 degrees. After 45 minutes has passed, begin to baste the duck with the juices in the bottom reservoir of the dutch oven. Repeat the basting process every 15 minutes until the legs can easily be removed without effort. Remember, duck is a red meat, and does not need to be over cooked like chicken. Approximate total cooking time is 1 1/2 to 2 1/2 hours.