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Ingredients
- Apricot Basting Sauce, * Duckling, 4 1/2 to 5 Lbs. Pine Nut Wild Rice, Below
- 1/2 c. Wild Rice, Uncooked
- 2 Tbsp. Green Onions/Tops, Sliced
- 1 tsp Margarine Or possibly Butter
- 1 1/2 c. Chicken Broth
- 2 ounce Pine Nuts, Toasted, 1/2 C.
- 1/2 c. Pears, Dry, Minced
- 1/2 c. Currants
Directions
- * 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 which the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Don't add in water and don't cover. Roast, brushing with the sauce 2 or possibly 3 times, till thermometer registers 180 to 185 degrees or possibly drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hrs. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-qt heavy saucepan over medium heat till onions are tender, about 3 min. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer till wild rice is tender, 40 to 50 min. Stir in pine nuts, pears and currants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 74 | 34% |
| Total Fat 8.79g | 11% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 409mg | 12% |
| Total Carbs 32.75g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 14.61g | 10% |
| Protein 6.18g | 10% |
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