No ImageRosemary Duck with Apricots

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  1. Bronia

    I used canned peaches. Simply delicious!

  2. mari

    is it possible to use dried apricots? we dont have fresh ones here.

    Good question. It might work if you soaked the apricots in hot water for an hour or two before doing the recipe. If you try it, please let us know how it turns out for you. ~Elise

  3. Shain

    Just cooked this dish tonight, and I have to say that it was absolutely delicious. I had to substitute in Cilantro for the Rosemary, but the effect of the softened Apricots was still perfect.

  4. Ashley

    I always thought duck had to cook for hours but this recipe has opened my eyes. The flavor is complex and yet light on the palate.

    I used a traditional method for brown sugar – I used two tablespoons of white sugar and a tablespoon of molasses and found that the flavor was enhanced.

    I am going to pass this one on :)

  5. Sue

    Haven’t tried the recipe yet, but from my experience, be very careful not to overcook wild duck. Remove it before you think it is done. The bird will finish cooking when you let it stand for 10 minutes. I had better luck this year hunting pheasant, so I will let you know how it works with pheasant as soon as I give it a try.

  6. kim

    do you think this would work with pheasant also?

  7. John

    I first tried this recipe with plums b/c that was what was available. It worked fine. The only complaint I had was getting the chopped rosemary off the meat prior to cooking.

    The next time I used whole rosemary stems and just laid them on and under the meat. I also THEN brined (salt and brown sugar)the breast meat for several hours prior to cooking. The first time I used wild ducks and the second time I used domestic duck.

    The second time was more moist, probably due to the brining.

    Incidently I rendered the fat and cooked the leg meat confit and served the two together to good reviews.

  8. Helen

    I cooked this recipe last night for the annual duck dinner and everyone raved about it. Because I had never cooked wild duck before I cooked three different recipes and this was by far the best. Interestingly it was also the easiest. Try it… you’ll see.