RCI-MT.004.0286.001
Colonial Duckling with Fruited Rice
Makes 6 servings.
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 teaspoon
- onion1 mediumquartered
- golden seedless raisins1 cup
- x 17-ounce can apricot halves (drain; reserve syrup)1 unit
- 3 cups
- 2 teaspoons
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- 1½ tablespoons
Method
1
Preheat oven to 325°F. Remove giblets and neck from the duckling, rinse inside and out with cold water, and pat dry with paper towels.
2
Season the cavity of the duckling with salt, then stuff loosely with the quartered onion. Place the duckling breast-side up on a rack in a roasting pan.
3
Roast the duckling uncovered for 90 minutes, or until the thickest part of the thigh registers 165°F on an instant-read thermometer.
90 minutes
4
While the duckling roasts, combine the hot cooked rice, drained apricot halves, and golden seedless raisins in a large bowl.
5
In a small bowl, whisk together sugar, cinnamon, poultry seasoning, black pepper, and the reserved apricot syrup until smooth.
6
Pour the apricot syrup mixture over the rice and fruit, then toss gently to combine all ingredients evenly.
7
Remove the roasted duckling from the oven and let it rest for 5 minutes before carving.
5 minutes
8
Transfer the fruited rice to a serving platter or individual plates. Carve the duckling into portions and arrange alongside the fruited rice.
9
Garnish the dish with chopped parsley and serve immediately while hot.