Duckling With Pine Nut Wild Rice

Ingredients

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 (4.5-5 lb)  ducklings
• 1/2 cup wild rice
• 2 tablespoons sliced green onions, including tops
• 1 teaspoon butter
• 1 1/2 cups chicken broth or duck stock
• 2 ounces pine nuts, toasted
• 1/2 cup dried pears, chopped
• 1/2 cup dried currant

Directions

1. 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. 2

   Preheat oven to 350* F.

3. 3

   Place duckling breast side up on a rack in a roasting pan. Brush with sauce.

4. 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. 5

   Meanwhile, prepare rice. Melt butter in saucepan. Saute rice and onions over medium heat until onions are tender, about 3 minutes.

6. 6

   Stir in broth. Heat to boiling, stirring occasionally. Reduce heat, cover, and simmer until tender, about 40-50 minutes.

7. 7

   When rice is done, stir in pine nuts, pears, and currants.

8. 8

   Let duckling rest for 15-20 minutes after roasting. Carve and serve with rice.