Title: Duck with Pine Nut Wild Rice
Categories: Mexican Poultry Rice
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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