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Duck with Pine Nut Wild Rice
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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