Honey and apricot glazed duck from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on May 19, 2016

    I made this recipe with 1-1/2 lb duck breasts and half the marinade instead of a whole duck. I knew it would need less time to cook, but reached the required temperature even faster than I expected. By about two hours (possibly less), it was already well beyond where it needed to be. I would have switched to the warm setting sooner, but had stepped away thinking I didn't need to check it quite yet. It was a little overdone, but still tasty with the marinade which I separated out from the (copious) fat that rendered out. Next time, I will monitor more closely to come up with a more precise cooking time for this recipe with my duck breast substitution.

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