Duckling With Pine Nut Wild Rice

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1/2 cup apricot jam
• 1/4 cup dried apricot, finely chopped
• 1/4 cup dry wine
• 1 tablespoon honey
• 1 teaspoon worcestershire sauce
• 1 (4 1/2-5 lb) ducklings
• 1/2 cup wild rice
• 2 tablespoons sliced green onions, including tops
• 1 teaspoon butter
• 1 1/2 cups chicken broth or 1 1/2 cups duck stock
• 2 ounces pine nuts, toasted
• 1/2 cup dried pears, chopped
• 1/2 cup dried currant

Recipe

• 1 to prepare apricot basting sauce, combine all ingredients in a small saucepan. heat over low heat, stirring occasionally, until jam has melted. (makes about 1 cup sauce).
• 2 preheat oven to 350* f.
• 3 place duckling breast side up on a rack in a roasting pan. brush with sauce.
• 4 roast, brushing with sauce 2-3 times, until thermometer inserted into thigh (away from bone) reads 180-185* f, about 2-2 1/3 hours. remove excess fat in pan occasionally to reduce smoking.
• 5 meanwhile, prepare rice. melt butter in saucepan. saute rice and onions over medium heat until onions are tender, about 3 minutes.
• 6 stir in broth. heat to boiling, stirring occasionally. reduce heat, cover, and simmer until tender, about 40-50 minutes.
• 7 when rice is done, stir in pine nuts, pears, and currants.
• 8 let duckling rest for 15-20 minutes after roasting. carve and serve with rice.