Roast Duck with Apricot Brandy Sauce

Serves 2–4

• 1 Gressingham duck
• 250g pack apricots, dried not soaked
• 300ml water
• 200ml brandy
• 3 tbsp ginger preserve
• salt and freshly ground black pepper
• Pre-heat the oven to 200°C / Gas Mark 6.

If the duck contains giblets, remove from body cavity and discard if not required to make duck stock.

Season the duck inside and out. Place the duck onto a rack over a baking tray and into the oven.

Roast the duck, as described in our Roast Duck recipe.

Whilst the duck is cooking prepare the sauce.

Place a small pan over a moderate heat. Add the apricots, water, brandy and ginger preserve. Bring the contents of the pan to the boil. Reduce the heat and simmer for 15 minutes.

Remove the pan from the heat. Purée the apricots in a food processor or blender. Pass the purée through a sieve into a clean saucepan and place to one side, cover with foil and leave to stand for 10 minutes.

Drain the cooking fat from the meat juices and pour 1–2 tablespoons of the meat juices into the sauce, add seasoning to taste. Re–heat the sauce for 3–4 minutes and serve with the duck. Serve with a selection of fresh vegetables and new potatoes – delicious!