Duck with Pine Nut Wild Rice

• 5 pounds duckling
• 1/2 cup wild rice uncooked
• 1 teaspoon margarine or butter
• 1 1/2 cups chicken broth
• 2 ounces pine nuts toasted
• 1/2 cup pears chopped
• 1/2 cup currants

1. Prepare Apricot Basting Sauce and set aside.
2. Heat oven to 350F (180C).
3. Place duckling, breast side up, on rack in a shallow roasting pan.
4. Brush with Apricot Basting Sauce.
5. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone.
6. Do not add water and do not cover.
7. 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 213 hours.
8. Serve with Pine Nut Wild Rice.

duckling, wild rice, margarine, chicken broth, nuts, currants

Taken from recipeland.com/recipe/v/duck-pine-nut-wild-rice-47716 (may not work)