For 6 people you need

2 plump ducks. 4-41/2 lb. (after trussing) There is no need to add fat to a duck Sauce and garnish: giblets of duck seasoning 1 large can halved apricots 1oz. cornflour juice 1 lemon 2 tablespoons redcurrant jelly 2 tablespoons apricot brandy Oven temperature: hot, 425-450°F-Gas Mark 6-7Allow 15 minutes cooking time per lb. and 15 minutes over.

  • After the duck has been cooking for 30 minutes, prick the skin gently with a fine skewer to allow surplus fat to run out - do not push skewer in too far or fat runs into flesh.
  • While the ducks are cooking, simmer the giblets with little seasoning to make the sauce.
  • Blend 1/2 pint strained giblet stock and 1/2 pint apricot syrup with cornflour, lemon juice; cook steadily until thickened.
  • Add red currant jelly and apricot brandy.
  • Add the apricots to the roasting tin and heat for 10 minutes only.

Oven position: above centre