| 1. |
Preheat the oven to 350°F. Place the duck in a roasting pan, season and roast for 1 hour. Pour off all
the fat, and add the onions; return to the oven and continue to cook for a further hour.
|
| 2. |
Remove the duck from the pan and keep hot; place the pan over a burner on the stovetop and add the apricots,
water chestnuts, cashew nuts, orange zest and maple syrup. Allow to caramelize and pour in the wine, peach juice
and brown sauce; simmer over gentle heat until the sauce has thickened sufficiently.
|
| 3. |
Serve with shredded Chinese cabbage and julienned vegetables.
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| |
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