2 c water 2 c chicken stock, fresh or canned
2 tsp salt ½ c finely chopped onions
1 c long-grain white rice, not the ½ tsp finely chopped garlic
converted variety 1/8 tsp crumbled dried thyme
24 dried apricots (about 1½ cups), 2 T apricot preserves
quartered 2 T cornstarch combined with 2 T
Freshly ground black pepper cold water
A 5- to 6-pound duck
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Preheat the oven to 425°. To prepare the stuffing, bring the 2 c of water
and 1 tsp of the salt to a boil over high heat in a small saucepan. Pour in
the rice, stir once or twice, and reduce the heat to low. Cover the pan
tightly and simmer for 10 minutes. Drain the rice in a sieve and transfer it
to a bowl. Add the apricots and a liberal grinding of black pepper and mix
well.Wash the duck quickly under cold running water and pat it dry inside and out with paper towels. Rub the inside of the duck with the remaining teaspoon of salt and a few grindings of black pepper. For a crisper skin, prick the surface around the thighs, the back and the lower part of the breast with the tip of a sharp knife.
Fill the cavity of the duck loosely with the stuffing and close the opening by lacing it with small skewers and cord or sewing it with heavy white thread. Fasten the neck skin to the back of the duck with a skewer and truss the bird neatly.
Place the duck breast side up on a rack set in a large shallow pan and roast it in the middle of the oven for 20 minutes. Pour off the fat from the roasting pan or draw it off with a bulb baster. Then reduce the heat to 350° and roast for about 1 hour longer.
To test for doneness pierce the thigh of the bird deeply with the point of a small skewer or a sharp knife. The juice that trickles out should be a clear yellow; if it is still slightly tinged with pink, roast the duck for another 5 to 10 minutes. Transfer the bird to a heated serving platter and discard the string and skewers. Let the roast duck rest for about 10 minutes for easier carving.
Meanwhile, prepare the sauce in the following way: Pour off all but about 3 tablespoons of the fat remaining in the roasting pan and add the chicken stock, onions, garlic and thyme. Bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the bottom and sides of the pan. Reduce the heat to low and simmer uncovered for about 5 minutes.
Add the apricot preserve and the cornstarch-water mixture and, still stirring, cook over low heat until the sauce comes to a boil and thickens lightly. Strain the sauce through a fine sieve into a sauceboat or gravy bowl, pressing down hard on the onions with the back of a spoon to extract all their juices before discarding the pulp. Taste for seasoning.
Serve the duck at once, accompanied by the sauce. If you like, you may garnish the duck with dried apricots that have been simmered in water to cover for 30 minutes, or until tender, and thoroughly drained. Serves 4.
