Apricot Basting Sauce

1/2 Cup Apricot Jam
1/4 Cup Dried Apricot, Chopped
1/4 Cup White Wine (Your Choice)
1 Tablespoon Honey
1 Teaspoon Worcestershire Sauce

In a small sauce pot, add all ingredients and simmer over low heat, stirring occassionally, until the jam is completely melted.

this baste works great on pork of all kinds and also works on poultry.

Sounds great for both pork and poultry, thanks!

And duck glaze. Yum Bams.

OH yea, great idea Calico! Now if I can just get my duck to turn out.. well... like less of a grease ball! LOL.

I've never had that problem. I go under the skin and around the opening and pull off as much fat as I can. Then I bake it up on a rack, and us a bulb syringe a couple of times to remove grease while cooking and keep some wet cornmeal to absorb the rest and keep it from spitting.
I also alway stuff it, so maybe that absorbs some too, but it's never greasy.
I never score the skin, although I've read to do that. I love the skin best and could eat just that, as it comes out so good and crispy.