Apricot Sauced Duck - cooking recipe

Ingredients

1 small orange
1 (3-5 lbs.) domestic duck (ready to cook)
1 medium onion, cut into wedges
1 small apple, halved and cored
1 (12 oz.) can apricot nectar
2 chicken bouillon cubes, crumbled
1 Tbsp. cornstarch

Preparation

Peel orange, reserving peel, break into quarters and set aside. Scrape the white membrane from peel and cut remaining peel portion into thin strips. Lightly salt cavity of duck. Stuff loosely with onion, apples and quartered orange. Tie legs of duck to tail. Prick legs and wings with fork to allow fat to escape. Place duck in shallow roasting pan.