For duck with apricot, you will need:

4 large boneless duck breasts with skin
1 cup dried apricots
1 cup double strength beef stock
1 cup orange marmalade
1/2 cup red wine
1 tbsp butter
1 tbsp olive oil
salt and pepper

(serves 4)

Notch the breast meat on the side of the skin, to encourage fat to dissolve while being cooked.

In a large frying pan, heat the butter and olive oil and fry the duck skin side down for about 5 minutes on medium-high heat until the skin is brown. Turn over and fry for another 5 minutes. The inside will be pink at this stage which is how I prefer them but continue cooking if necessary according to taste. Add salt and pepper to taste. Remove from pan to keep warm in a low oven.

Stir the marmalade and red wine into the juice left in the pan. Add the apricots and beef stock. Stir well and reduce over medium heat until caramelised and sticky. Spoon over sliced duck to serve.