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Cook2 hrs 30 mins
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.
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
- 1 (4 1/2-5 lb) ducklings
- 1⁄2 cup wild rice
- 2 tablespoons sliced green onions, including tops
- 1 teaspoon butter
- 1 1⁄2 cups chicken broth or 1 1⁄2 cups duck stock
- 2 ounces pine nuts, toasted
- 1⁄2 cup dried pears, chopped
- 1⁄2 cup dried currant
- To 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).
- Preheat oven to 350* F.
- Place duckling breast side up on a rack in a roasting pan. Brush with sauce.
- Roast, 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.
- Meanwhile, prepare rice. Melt butter in saucepan. Saute rice and onions over medium heat until onions are tender, about 3 minutes.
- Stir in broth. Heat to boiling, stirring occasionally. Reduce heat, cover, and simmer until tender, about 40-50 minutes.
- When rice is done, stir in pine nuts, pears, and currants.
- Let duckling rest for 15-20 minutes after roasting. Carve and serve with rice.