A Moroccan recipe from Claudia Roden’s ” Arabesque”
Preheat the oven to 200 C Gas 6. Sprinkle the duck with salt, pepper and 1/2 tsp of the ginger then rub with 1 tbsp of the oil. Prick the skin in several places with a fork so that the fat can ooze out.
Put the duck breast side down on a rack on a roasting pan and put in the oven. After an hour pour off the fat and turn over the duck. Return to the oven for another hour or until the juices run clear when you cut into the inside leg with a pointed knife. THe skin should be crisp and brown and the flesh still soft and juicy.
Meanwhile blanch the onions or shallots in boiling water for 5 minutes. When cool enough to handle peel off the skins and trim the roots. Saute them in the remaining 2 tbsps oil for about 15 minutes, covered and over a low heat. Shake the pan occasionally so the onions brown all over.
When softened stir in the remaining ginger and cinnamon. then add the butter and apricots. Cook, covered over a low heat until the apricots collapse. Add the lemon juice and honey and cook, stirring, for about 15 minutes until jammy.
Serve the duck accompanied by the apricot and onion relish,