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. My family and I adapted this recipe from one a friend shared. Feel free to make adjustments to suit your tastes when you make it.
Best wishes/Happy hunting!
Apricot Glazed Duck
- 4-6 cleaned boneless, skinless duck breasts
- 2 teaspoons grated lemon zest
- 2 tablespoons brown sugar
- 4 teaspoons cornstarch
- 1 cup apricot preserves
- 1/4 cup honey
- 2 tablespoons 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.)
Mia Anstine is an outdoor writer, licensed outfitter, hunting guide, life coach, keynote speaker, and range safety officer, firearms instructor, and archery instructor. She is the founder of MAC Outdoors and Host of the MAC Outdoors Podcast.
Mia Anstine strives to encourage others to get outside, hunt, fish, shoot, and survive life with others in a positive way.
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