Slit open chili pepper. Peel onions, cut half into cubes. Fry the onion cubes in hot oil. Cut apricots into strips, add to onions together with long-grain rice, sauté. Pour in clear soup, season with chili and salt, cover with lid and cook at moderate temperature for about 25 minutes. Clean the duck, dry it.
Season inside and out with salt and season with pepper. Clean leek and carrots, cut into pieces. Quarter the remaining onions. Peel the ginger. Fill the duck with the risotto, close the opening, place on the juice pan. Cook in the heated oven at 200 degrees for about 2 hours.
After half an hour, pour the duck for the first time with a mixture of water (1) and the wine. Add vegetables and ginger. Gradually pour the rest of the liquid. Remove the duck, keep it warm. Deglaze the pan with soy sauce and water (2). Pour through a sieve, degrease. Bring sauce to a boil, stir in jam and binder, bring to a boil.
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