COLONIAL DUCKLING WITH FRUITED RICE
Yield: Makes 6 servings.
Ingredients
• 1 duckling (3 to 5 pounds)
• 1 teaspoon salt
• 1 medium onion, quartered
• 1 cup golden seedless raisins
• 1 17-ounce can apricot halves (drain; reserve syrup)
• 3 cups hot cooked rice
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 1 1/2 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 degrees 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.
Nutrition Facts
Calories 433
Total Fat 10g
Cholesterol 77mg
Sodium 656mg
Total Carbohydrate 62g
Dietary Fiber 3g
Protein 24g
USA Rice Federation (www.usarice.com)
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