Apricot Glazed Barbary Duck 2 Butchers Shop Barbary duck fillets
200 g Apricot conserve; (8oz)
100 g Pure wild flower clear honey; (4oz)
1 tb Root ginger; grated*
Half a lemon; Juice of
Preheat oven to 200 degrees C, 400 degrees F, Gas 6, fan oven 170 degrees C.
Mix apricot conserve, honey, ginger and lemon together.
Score skin of duck with a sharp knife in a diamond shaped pattern.
Place duck in a roasting tin and spoon glaze over.
Put into oven and cook for 20 mins, baste the duck with the glaze
again and cook for a further 20 mins.
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