Crispy Orange-Apricot Duckling

1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons vegetable oil
1 can (17 ounces) apricot halves, drained
1/4 cup cider vinegar
3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons light brown sugar, packed to measure
1 tablespoon Gravy Master
1 teaspoon dry mustard
1/2 teaspoon ground ginger
3 to 4 drops Tabasco [registered trademark symbol] sauce
1 (4 to 5 pound) duckling

Directions:

1. In a small saucepan, saute onion and garlic in oil for 5 minutes or until tender.
   
2. Meanwhile, combine apricots, vinegar, orange juice, brown sugar, Gravy Master, mustard, ginger, and Tabasco [registered trademark symbol] in blender container.
   
3. Cover and blend until pureed. Add to onion mixture and simmer 15 minutes.
   
4. Remove and discard neck and giblets from duckling. Rinse and pat dry duckling, tie legs together, and fold wing tips under.
   
5. Prick skin of duckling all over.
   
6. Place breast side up on a rack in a shallow roasting pan.
   
7. Roast, uncovered, at 450 [degree symbol] F. for 15 minutes or until lightly browned.
   
8. Pour off fat.
   
9. Lower heat to 350 [degree symbol] F. and roast duckling 1 to 1 1/2 hours longer or until done, brushing with sauce 2 or 3 times.
   
10. Heat remaining sauce and serve separately. Makes 4 servings.