2 ducks, cleaned
2 cups fresh apricot preserves or canned apricots
1 tbsp. brandy
Cornstarch to thicken

(See recipe for Baked Duck)

Then: drain liquid from apricots into saucepan. Bring to a boil; reduce heat; add cornstarch and stir. Remove from heat and add apricots and brandy. Remove ducks from oven 10 minutes before cooked, brush with sauce and return to oven to finish cooking. Serves 4.

Revised 2/17/2006.