Duck With Pine Nut Wild Rice

Recipe Ingredients

		Apricot basting sauce - *
		Duckling - 4 1/2 to 5 lbs.
		Pine nut wild rice - below
		Pine Nut Wild Rice
1/2 cup	80g / 2.8oz	Wild rice - uncooked
2 tablespoons	30ml	Green onions/tops - sliced
1 teaspoon	5ml	Margarine or butter
1 1/2 cups	355ml	Chicken broth
2 oz	56g	Pine nuts, toasted - 1/2 cup
1/2 cup	73g / 2.6oz	Pears, dried - chopped
1/2 cup	31g / 1.1oz	Currants

Recipe Instructions

Prepare Apricot Basting Sauce and set aside. Heat oven to 350F. 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 185or 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.

Source:
Bon Appetit November 1988

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