Duckling With Pine Nut Wild Rice

• 12 cup apricot jam
• 14 cup dried apricot, finely chopped
• 14 cup dry white wine
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1 (4 1/2-5 lb) ducklings
• 12 cup wild rice
• 2 tablespoons sliced green onions, including tops
• 1 teaspoon butter
• 1 12 cups chicken broth or 1 12 cups duck stock
• 2 ounces pine nuts, toasted
• 12 cup dried pears, chopped
• 12 cup dried currant

1. To prepare Apricot Basting Sauce, combine all ingredients in a small saucepan.
2. Heat over low heat, stirring occasionally, until jam has melted.
3. (makes about 1 cup sauce).
4. Preheat oven to 350* F.
5. Place duckling breast side up on a rack in a roasting pan.
6. Brush with sauce.
7. Roast, brushing with sauce 2-3 times, until thermometer inserted into thigh (away from bone) reads 180-185* F, about 2-2 1/3 hours.
8. Remove excess fat in pan occasionally to reduce smoking.
9. Meanwhile, prepare rice.
10. Melt butter in saucepan.
11. Saute rice and onions over medium heat until onions are tender, about 3 minutes.
12. Stir in broth.
13. Heat to boiling, stirring occasionally.
14. Reduce heat, cover, and simmer until tender, about 40-50 minutes.
15. When rice is done, stir in pine nuts, pears, and currants.
16. Let duckling rest for 15-20 minutes after roasting.
17. Carve and serve with rice.

apricot, apricot, white wine, honey, worcestershire sauce, wild rice, green onions, butter, chicken broth, nuts, currant

Taken from www.food.com/recipe/duckling-with-pine-nut-wild-rice-271094 (may not work)