Difference between revisions of "Colonial Duckling with Fruited Rice"
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RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
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[[Category:Apricot Recipes]] | [[Category:Apricot Recipes]] | ||
[[Category:Duck Recipes]] | [[Category:Duck Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 13:33, 6 April 2012
Description
Makes 6 servings.
Ingredients
- 1 duckling (3 to 5 pounds)
- 1 teaspoon salt
- 1 medium onion, quartered
- 1 cup golden seedless raisins
- 1 x 17-ounce can apricot halves (drain; reserve syrup)
- 3 cups hot cooked rice
- 2 teaspoons sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon poultry seasoning
- ⅛ teaspoon ground black pepper
- 1½ tablespoons chopped parsley for garnish
Directions
- Sprinkle duckling's body and cavities with salt.
- Stuff onion into body cavity.
- Place duckling on rack in large roasting pan.
- Roast at 350 °F for about 45 minutes per pound or until thermometer reads 180 °F to 185 °F.
- Meanwhile, marinate raisins in apricot syrup.
- Chop 1 cup of apricot halves and toss with rice, sugar, raisins and spices; heat thoroughly in large skillet.
- Quarter duckling and serve with fruited rice.
- Garnish with remaining apricot halves and with parsley.
