Colonial Duckling with Fruited Rice

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Makes 6 servings.



  1. Sprinkle duckling's body and cavities with salt.
  2. Stuff onion into body cavity.
  3. Place duckling on rack in large roasting pan.
  4. Roast at 350 °F for about 45 minutes per pound or until thermometer reads 180 °F to 185 °F.
  5. Meanwhile, marinate raisins in apricot syrup.
  6. Chop 1 cup of apricot halves and toss with rice, sugar, raisins and spices; heat thoroughly in large skillet.
  7. Quarter duckling and serve with fruited rice.
  8. Garnish with remaining apricot halves and with parsley.