Rosenthal Richard 
BBQ List
4/19/02

Apricot/Cognac Glazed Duck:
1 duck (fresh if you can find it)
Sassafras, Black Walnut & Pecan BBQr's Delight

Apricot Basting Sauce
1 Cup Cognac or Brandy (Courvoisier or Hennessy if possible)
8 oz. dried apricot (or apricot jam/nectar/fresh/dried, whatever you have)
(Dried Apricot Rolls work great if you can find them in a Persian, Middle
East, or Lebanese Grocery Store)
1 1/2 cup water

Heat over low heat the apricot with splashes of the Cognac until the
'fruit-roll' is melted down. Then add the remaining water and Cognac and
simmer over medium heat till it just begins to boil. Baste bird with sauce
after its been on the smoker for awhile. Be sure to put the mix of BBQr's
Delight in a foil pouch with a pin hole or a container of some sworts to cut
off the amount of oxygen. A five pound duck should take about 95 minutes
over high heat; use a rotisserie if possible. (This sauce makes a great
gravy if mixed with drippings, but this isn't good with duck fat. But it
does work great with pork/ham, or Turkey!)  Only start to baste the bird for
the last 15-20 minutes.