Duckling With Pine Nut Wild Rice |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
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 |
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 |
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.
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