A sauce for duck
I have a duck leg from the freezer, which I’ll simply roast in the oven (first 35 minutes or so wrapped in foil, then open to crisp up the the skin). Probably roast some vegetables at the same time to go with it. And I have some local (”Air Miles = 0″!) green beans.
But I want a tasty sauce too. I very much like the sound of this sweet and sour apricot sauce, which I can make pretty much from the store cupboard. Except that I don’t have an orange, though I could try lemon zest instead.
