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Duck w/ Pine Nut Wild Rice

4 1/2 to 5 Lb duckling

1/2 cup wild rice
2 Tbsp green onions with tops, sliced
1 tsp margarine Or butter
1 1/2 cup chicken broth
2 oz pine nuts, toasted, 1/2 Cup
1/2 cup dried pears, chopped
1/2 cup currants

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.

Cook and stir wild rice and onions in margarine in a 2-quart 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.

Apricot Basting Sauce

1/2 cup apricot jam
1/4 cup dried apricots, finely chopped
1/4 cup dry white wine
1 Tbsp honey
1 tsp Worcestershire sauce

Heat all ingredients over low heat, stirring occasionally, until
jam is melted. Makes about 1 cup of sauce.


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