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Chicken, Turkey, Duck, etcDuck Recipes >  Colonial Duckling w/Fruited Rice



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Yield: Makes 6 servings.


    • 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
    • 1½ tablespoons chopped parsley for garnish


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 (


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