When cooking duck, and most game meat, getting it skinned, cleaned and cooled down as quickly as possible is best.When you’re rinsing the breasts, make sure to feel for shot bb’s. Scrape any blood clots out and off of the breast. This recipe was adapted by my family and me from one a friend shared. Feel free to make adjustments to suite your tastes when you make it.
Best wishes/Happy hunting!
Apricot Glazed Duck
By Mia Anstine
4-6 cleaned boneless, skinless duck breasts
2 tsp grated lemon zest
2 Tbsp brown sugar
4 tsp cornstarch
1 C. apricot preserves
¼ C. honey
2 Tbsp lemon juice
Olive oil cooking spray
Use a double broiler roaster or a crock-pot with a steamer rack. Apply cooking spray for the bottom and sides of the broiler, or steamer rack.
Mix the grated lemon zest, brown sugar and cornstarch in a small bowl. Rub the mixture over all sides of the duck breasts.
Place the breasts flat in the broiler or on the steamer rack.
Mix the apricot, honey and lemon juice together. Spoon the mixture over the top of the duck breasts, covering all portions.
Cover and cook on high for 2 hours, or until cooked through. (Meat thermometer should register 180oF.)
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