Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Apricot Basting Sauce; *
Duckling; 4 1/2 to 5 Lbs.
Pine Nut Wild Rice; Below

---------------------PINE NUT WILD RICE--------------------------
1/2 c Wild Rice; Uncooked
2 tb Green Onions/Tops; Sliced
1 ts Margarine Or Butter
1 1/2 c Chicken Broth
2 oz Pine Nuts; Toasted, 1/2 Cup
1/2 c Pears; Dried, Chopped
1/2 c Currants

* 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 2 1/3 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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