Recipe - Duck With Pine Nut Wild Rice

Apricot Basting Sauce; *
Duckling; 4 One half to 5 Lbs.
Pine Nut Wild Rice; Below

PINE NUT WILD RICE
One half cup Wild Rice; Uncooked
2 tablespoon Green Onions/Tops; Sliced
1 teaspoon Margarine Or Butter
1 One half cup Chicken Broth
2 ounce Pine Nuts; Toasted, One half Cup
One half cup Pears; Dried, Chopped
One half cup Currants

* See Sowest 2 for recipe.
~
Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F.
Place duckling, breast side up, on rack in a shallow roasting pan. Brush
with Apricot Basting Sauce. Insert meat thermometer so that the tip is in
the thickest part of the inside thigh muscle and doesn't touch the bone. Do
not add water and do not cover. Roast, brushing with the sauce 2 or 3
times, until thermometer registers 180 to 185 degrees or drumstick meat
feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with
Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions
in margarine in a 2quart heavy saucepan over medium heat until onions are
tender, about 3 minutes. Stir in broth. Heat to boiling, stirring
occasionally, reduce heat and cover. Simmer until wild rice is tender, 40
to 50 minutes. Stir in pine nuts, pears and currants.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip