| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry, Mexican, Main dishes, Game, Side dishes |
4 |
Servings |
INGREDIENTS
|
|
Apricot Basting Sauce; * |
|
|
Duckling; 4 1/2 to 5 Lbs. |
|
|
Pine Nut Wild Rice; Below |
| 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 |
INSTRUCTIONS
PINE NUT WILD RICE
* 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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