Cullen's Apricot  Glaze and Sauce 

Apricot orange Glaze 
2tbs Apricot preserves
2 cups orange preserves
4 cups maple syrup
1/2 cup brandy
6 tablespoons Grand Marnier or Triple Sec

In a large bowl, combine all the ingredients and mix well.

Apricot-Orange duck Sauce

1/4 cup reserved duck fat (from duck drippings)
6 cups duck or chicken stock
4 cups apricot orange glaze
2/3 cup, plus 3 tablespoons flour
salt & pepper to taste

Place one of the roasting pans, that have been drained of fat, on stovetop.
Set heat of burners to medium, add the 1/4 cup fat and stir to loosen pieces
from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered.
Add apricot-orange glaze; simmer 5 minutes.

Meanwhile, place flour in a medium bowl and whisk in
1-1/2 cups liquid scooped up from the pan; blend well.
Add flour mixture to pan, whisking until well blended.
Simmer 5-10 minutes or until slightly thickened.
Add salt and pepper to taste. Serve as sauce for the ducks.