Directions

• For chutney, in a saucepan, combine orange juice and sugar. Cook and
• stir over medium heat for 3 minutes or until sugar is dissolved. Add
• the apricots, cherries, raisins, ginger, coriander, cumin, salt,
• pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10
• minutes or until apricots are tender. Transfer to a bowl; stir in
• lemon juice. Let stand at room temperature for at least 2 hours.
• Season both sides of duck with salt and pepper. In a large skillet,
• saute duck, skin side down, in oil until skin is browned; turn and
• cook for 1 minute. Set aside 1 tablespoon drippings.
• Place duck on a greased rack in a shallow roasting pan. Bake at
• 350° for 30-35 minutes or until meat reaches desired doneness
• (for medium, a meat thermometer should read 165°; well-done
• 180°).
• For orange sauce, saute garlic in reserved drippings for 1 minute.
• Add wine; bring to a boil. Cook and stir until reduced by half. In a
• bowl, combine the cornstarch, orange juice, broth and orange peel
• until blended. Stir into wine mixture. Bring to a boil. Reduce heat;
• simmer, uncovered, for 5 minutes. Remove from the heat. Add butter
• and basil; whisk until smooth. Remove skin from duck if desired
• before slicing. Serve with orange sauce and chutney.
• Yield: 12 servings.