Duck with pine nut wild rice

4 servings

Ingredients

Quantity Ingredient
Apricot Basting Sauce; *
Duckling; 4 1/2 to 5 Lbs.
½ cup Wild Rice; Uncooked
2 tablespoons Green Onions/Tops; Sliced
1 teaspoon Margarine Or Butter
1½ cup Chicken Broth
Pine Nut Wild Rice; Below
2 ounces Pine Nuts; Toasted, 1/2 Cup
½ cup Pears; Dried, Chopped
½ cup Currants

Directions

PINE NUT WILD RICE

* See Sowest 2 for recipe.

~--------------------------------------------------------------------- ~-- Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2⅓ hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants.

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