Heat the grill to hot.
Thread the duck strips onto the wooden skewers. Brush with the olive oil and season well. Grill for 12-15 minutes until dark golden in colour and cooked inside.
Meanwhile, prepare the sauce by heating the butter and sunflower oil together in a medium heavy-based saucepan over a medium-high heat.
Sauté the apricots for 2-3 minutes then reduce the heat. Add the soy sauce and honey and stir well. Simmer for a 3-4 minutes and remove from the heat.
Remove the duck brochettes once cooked and spoon the apricots and sauce into a serving dish. Arrange the brochettes over the top and garnish with the coriander leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.