2 hrs 30 mins
Halcyon Eve's Note:
A delicious and different way to roast a duckling. Don't panic if it smokes (it's just the sugar in the sauce burning a little, but it won't affect the final product) or if it looks really dark (again, the sugar). The outside should be a lovely mahogany color when finished.
My Private Note
Units: US | Metric
Apricot Basting Sauce
- 1/2 cup apricot jam
- 1/4 cup dried apricot, finely chopped
- 1/4 cup dry white wine
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
Duckling and Wild Rice
- 1To 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).
- 2Preheat oven to 350* F.
- 3Place duckling breast side up on a rack in a roasting pan. Brush with sauce.
- 4Roast, 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.
- 5Meanwhile, prepare rice. Melt butter in saucepan. Saute rice and onions over medium heat until onions are tender, about 3 minutes.
- 6Stir in broth. Heat to boiling, stirring occasionally. Reduce heat, cover, and simmer until tender, about 40-50 minutes.
- 7When rice is done, stir in pine nuts, pears, and currants.
- 8Let duckling rest for 15-20 minutes after roasting. Carve and serve with rice.
You Might Also Like...View All Whole Duck Recipes
Nutritional Facts for Duckling With Pine Nut Wild Rice
Serving Size: 1 (500 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 985.1
- Calories from Fat 402
- Total Fat 44.7 g
- Saturated Fat 10.9 g
- Cholesterol 464.7 mg
- Sodium 505.7 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 3.6 g
- Sugars 34.0 g
- Protein 89.0 g