4-5 pound ready to cook duckling
1/2 small onion, chopped(about 2 tablespoon)
1/4 tsp dried tarragon leaves
2 tablespoon butter or margarine
1 can (8 1/4 ounces) crushed pineapples,drained(reserve syrup)
1/2 cup finely chopped dried apricots
2 tablespoons soy sauce
2 tablespoons brandy
1/4 tsp ground ginger
1/8 tsp salt
2 tablespoons brandy
Fasten neck skin to back of duckling with skewers;lift wing tips up and over
back to make natural brace. Place duckling breast side up on rack in shallow roasting pan.
Heat oven to 325 degrees. Cook and stir onion and tarragon in butter until
onion is tender. Add enough water to reserved pineapple syrup to measure 1/2 cup. Stir pineapple, pineapple syrup mixture,
apricots, soy sauce, 2 tablespoons brandy, the ginger and salt into the onion. Heat until mixture is hot.
Spread half of the apricot mixture on duckling. Roast uncovered 2 1/2 - 3
hours, prickling skin with fork occasionally.(if duckling becomes too brown,place piece of aluminum foil over breas). Duckling
is done when drumstick meat feels very soft.
Stir 2 tablespoon brandy into remaining apricot mixture heat about 5 minutes.
Serve with duckling.
Makes 4 servings
