Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 apricot basting sauce; *
1 duckling; 4 1/2 to 5 lbs.
1 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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