Duck with pine nut wild rice
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Duck with pine nut wild rice
  Duck    Rice    Poultry    Mexican    Nuts  
Last updated 6/12/2012 12:56:36 AM. Recipe ID 18851. Report a problem with this recipe.
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      Title: Duck with pine nut wild rice
 Categories: Poultry, Mexican, Main dish, Wildgame, Side dishes
      Yield: 4 Servings
 
           Apricot Basting Sauce; *
           Duckling; 4 1/2 to 5 Lbs.
           Pine Nut Wild Rice; Below

MMMMM---------------------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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Recipe ID 18851 (Apr 03, 2005)

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