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Honey and Apricot Glazed Duck Recipe

Course: Main Course
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
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 Honey and Apricot Glazed Duck

Photo by: Joseph DeLeo

Yield: Serves 6

  • 4- to 5-pound duck
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic salt
  • ½ teaspoon grated lemon zest
  • 2 teaspoons cornstarch
  • 1/3 cup apricot preserves
  • 1 tablespoon gluten-free soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lemon juice


Use a 6-quart slow cooker, with a wire rack inside. I used the little rack that came with my rice cooker. Skin the duck, and remove the neck and giblets (ick).

Mix the oregano, pepper, garlic salt, and lemon zest and cornstarch in a small bowl. Rub the mixture all over the duck, inside and out. Place the duck onto rack, breast side up.

Use the same bowl (might as well) to mix the wet ingredients together. Pour over the top of the duck. Cover and cook on high for 4 hours, or until a meat thermometer registers 165° to 180°F.


The Verdict:

Duck. It’s what’s for dinner! I don’t eat much duck, but I liked this tremendously. The glaze is quite tasty, and I recommend making a bit more to have for dipping. My kids really liked the sauce a lot, and dipped their “chicken” into it. I told them they were eating duck, but they didn’t believe me.

© 2009 Stephanie O'Dea

Editor's Note

Nutritional information is based on using a 4 pound duck.


Nutrients per serving (% daily value)

129kcal (6%)
8mg (1%)
7mg (12%)
10mcg RAE (0%)
37mg (12%)
1g (3%)
2g (3%)
363mg (15%)
2mg (13%)

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