Duck with Pine Nut Wild Rice
Yield
10 servingsPrep
20 minCook
3 hrsReady
4 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
duckling
|
* |
| Wild rice | |||
| ½ | cup |
wild rice
uncooked |
|
| 1 | teaspoon |
margarine
or butter |
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | ounces |
pine nuts
toasted |
|
| ½ | cup |
pears
chopped |
*
|
| ½ | cup |
currants
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
duckling
|
* |
| Wild rice | |||
| 118 | ml |
wild rice
uncooked |
|
| 5 | ml |
margarine
or butter |
|
| 355 | ml |
chicken broth
|
|
| 57.8 | ml/g |
pine nuts
toasted |
|
| 118 | ml |
pears
chopped |
*
|
| 118 | ml |
currants
|
|
Directions
Prepare Apricot Basting Sauce and set aside.
Heat oven to 350℉ (180℃).
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 2⅓ hours.
Serve with Pine Nut Wild Rice.
