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1
Sprinkle the duck with salt, pepper, and 1/2 teaspoon ginger, then rub with 1 tablespoon oil.
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2
Prick the skin with a fork or pointed knife in several places so that the melting fat can ooze out.
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3
Put the duck, breast side down, on a rack in a baking dish or roasting pan and into an oven preheated to 400F.
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4
Cook for 1 hour, then pour off the fat and turn over the duck.
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5
Return the duck to the oven and cook for another hour, or until the juices run clear, not pink, when you cut into the inside leg with a pointed knife.
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6
The skin should be crisp and brown and the flesh still soft and juicy.
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7
Blanch the onions or shallots in boiling water for 5 minutes, and when cool enough to handle, peel off the skins and trim the roots.
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8
Saute them in the remaining 2 tablespoons oil for about 15 minutes, covered, over a low heat until softened; shake the pan occasionally so the onions brown all over.
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9
Stir the remaining ginger and the cinnamon into the oil, add the butter and put in the apricots.
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10
Cook, covered, over low heat until the apricots begin to collapse.
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11
Add the lemon juice and honey and cook, stirring, for about 15 minutes, until jammy.
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12
Serve the duck accompanied by the apricots and onion relish.
