Duck with Pine Nut Wild Rice
Submitted by sapphire77
Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.
YIELD
10 servingsPREP
20 minCOOK
3 hrsREADY
4 hrsWhen you want a centerpiece roast that fills the house with a sweet, fruity aroma and looks like it came from a magazine spread, this apricot-glazed duckling delivers.
The bird roasts uncovered on a rack so the skin renders and crisps, while a sticky apricot basting sauce gets brushed on in layers for a burnished, lacquered finish.
Alongside, wild rice cooked in chicken broth gets tossed with toasted pine nuts, sweet chopped pears, and tart little currants for a side dish that’s every bit as impressive as the main event.
Pro Tips
- Use a meat thermometer. Duck is done when the thickest part of the inner thigh hits 180-185F. Don’t guess on this one.
- Don’t add water or cover the pan. You want dry heat circulating around the bird for maximum skin crispness.
- Toast pine nuts in a dry skillet over medium heat, shaking often. They go from golden to burnt in seconds, so watch them closely.
- Wild rice takes longer than white rice. Start it well before the duck comes out so everything’s ready at the same time.
Ingredients
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.
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