Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

* 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.

Browse by categories