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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: * 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.
| Ingredients:
1/2 Cup(s) Wild Rice; Uncooked
2 Tablespoon(s) Green Onions/Tops; Sliced
1 Teaspoon(s) White Wine; Dry
1 1/2 Cup(s) Tomatillos; Cut Into Halves
2 Ounce(s) Pine Nuts; Toasted, 1/2 Cup
1/2 Cup(s) Pears; Dried, Chopped
1/2 Cup(s) Currants |
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