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Colonial Duckling with Fruited Rice

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Sprinkle duckling's body and cavities with salt.
  2. Stuff onion into body cavity.
  3. Place duckling on rack in large roasting pan.
  4. Roast at 350 °F for about 45 minutes per pound or until thermometer reads 180 °F to 185 °F.
  5. Meanwhile, marinate raisins in apricot syrup.
  6. Chop 1 cup of apricot halves and toss with rice, sugar, raisins and spices; heat thoroughly in large skillet.
  7. Quarter duckling and serve with fruited rice.
  8. Garnish with remaining apricot halves and with parsley.

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