Ingredients

1, 4 - 5 lb ready to cook duckling
2-3 tbs. of oil
1 pound fresh apricots
3 tbs. of honey
1 orange
salt and pepper
1 to 1 1/2 stock made with duck giblets (or bullion cube)
1 onion, finely chopped
3-4 tbs. apricot brandy
 

Directions

 
1. Stuff the duck with half seeded apricots and 3 strips of orange zest (the thin outer skin of orange), onion and seasoning.
2. Prick the skin of the duck with a fork to allow the fat to run out while cooking; season with pepper and salt.
3. Heat oil in a roasting pan.  When very hot, add the duck; baste all over with the oil.
4. Roast in a preheated 400 degree oven; allow 20 minutes per pound.
5. Half an hour before cooking is completed, spoon melted honey and juice of orange over duck; to give the skin a shiny crispness.
6. Ten minutes before the end of the cooking, add the rest of the apricots to the pan.
7. Heat through and brown slightly.
8. Remove the duck to a warm dish. Remove the stuffing to a bowl; arrange roasted apricots around the duck.
9. Pour off fat from the roasting pan. Put in the stuffing and bring to a boil, stirring all the while. Taste for seasoning.  Strain or blend in food processor.

Return to heat; add apricot brandy.  Serve at once with duck and apricot.