Duck With Pine Nut Wild Rice

---------- Recipe via Meal-Master (tm) v8.04

Title: DUCK WITH PINE NUT WILD RICE
Categories: Poultry, Mexican, Main dish, Side dish, Meats
Yield: 4 servings

Apricot Basting Sauce; *
Duckling; 4 1/2 to 5 Lbs.
Pine Nut Wild Rice; Below

--------------------PINE NUT WILD RICE--------------------
1/2 c Wild Rice; Uncooked
2 tb Green Onions/Tops; Sliced
1 ts Margarine Or Butter
1 1/2 c Chicken Broth
2 oz Pine Nuts; Toasted, 1/2 Cup
1/2 c Pears; Dried, Chopped
1/2 c 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 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.

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