Duckling With Pine Nut Wild Rice

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Total Time
3hrs
Prep
30 mins
Cook
2 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.

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Ingredients

Nutrition

Directions

  1. 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).
  2. Preheat oven to 350* F.
  3. Place duckling breast side up on a rack in a roasting pan. Brush with sauce.
  4. 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.
  5. Meanwhile, prepare rice. Melt butter in saucepan. Saute rice and onions over medium heat until onions are tender, about 3 minutes.
  6. Stir in broth. Heat to boiling, stirring occasionally. Reduce heat, cover, and simmer until tender, about 40-50 minutes.
  7. When rice is done, stir in pine nuts, pears, and currants.
  8. Let duckling rest for 15-20 minutes after roasting. Carve and serve with rice.