Wild Game Recipes - Marinades and Sauces

Apricot Duck Sauce

• 1 No. 2 can (2 1/2 cups) apricots
• 1 tbsp. grated orange peel
• 2 cups red wine
• 2 tbsp. butter
• 1/4 tsp. pepper or to taste
• Duck livers (as many as you have)

Drain apricots and rub through a sieve into a saucepan. Add orange peel, wine, butter, and pepper. Bring to boil. Put livers through the sieve, and stir them into the sauce along with the juices (or some of them) remaining from cooking the ducks. Serve hot with ducks. If apricots are not handy, uses peaches, applesauce, or some other canned fruit.