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Serves 4


4 duck quarters
4 tbsp. clover honey
1 tsp. salt
3 cloves elephant garlic, finely crushed
1 tbsp. peanut oil
2 tsp. hot paprika
1/4 tsp. dried red chilis, finely crushed
2 tsp. Jamaican all-spice
4 oz. dried apricots, quartered
7 fl. oz. creamed sherry
1 tbsp. light soy sauce
1 tbsp. orange juice
3 tsp. saffron, crushed
2 oz. saltless butter
4 cups steamed Thai jasmine rice
1 tbsp. fresh mint, finely chopped


Preheat oven to 400 F (200 C). Debone duck and cut meat into thick strips about 1 inch long each.

Combine honey, garlic, peanut oil, hot paprika, dried red chilis, Jamaican all-spice, and soy sauce. Blend well. Coat duck with sauce. Sit duck pieces and apricots in sauce and marinate for 3 hours, covered and in a fridge.

Put duck in a non-stick roasting pan. Pour over remaining sauce and roast for 40 minutes until skin is crisp. Baste with sauce occasionally.

Melt butter in a deep pan. Add orange juice and mint. Simmer for 2 minutes. Add steamed rice and mix thoroughly. Stir-fry to absorb remaining butter and orange juice. Mix duck mixture and rice together. Serve hot, garnished with whole mint leaves and extra soy sauce and stir-fried vegetables on the side.