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Apricot Sauce for Roast Duck

Serves: 40
Total Calories: 15
Yield: 5 cups

Ingredients

2 1/2 cups canned, peeled apricot (drained)
1 teaspoon grated orange rind
2 cups dry red wine
6 tablespoons butter
3 duck liver, cut up
duck juices
freshly ground black pepper

Directions:

Press apricots through a coarse sieve. Combine apricots, orange rind, wine, butter, and pepper in the top of double boiler. Cook over direct heat for 5 minutes. Press duck livers through a coarse sieve and add to apricot mixture with duck juices. Place over hot water and simmer for 5 minutes, stirring constantly, until smooth and slightly thickened.

Pour over duck and serve immediately.

Nutritional Facts:

Serves: 40
Total Calories: 15
Calories from Fat: 15

This Apricot Sauce for Roast Duck recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.


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