---------- Recipe via Meal-Master (tm) v8.04
  Categories: Poultry, Mexican, Main dish, Side dish, Meats
       Yield: 4 servings
            Apricot Basting Sauce; *
            Duckling; 4 1/2 to 5 Lbs.
            Pine Nut Wild Rice; Below
 --------------------PINE NUT WILD RICE--------------------
     1/2 c  Wild Rice; Uncooked
       2 tb Green Onions/Tops; Sliced
       1 ts Margarine Or Butter
   1 1/2 c  Chicken Broth
       2 oz Pine Nuts; Toasted, 1/2 Cup
     1/2 c  Pears; Dried, Chopped
     1/2 c  Currants
   *    See Sowest 2 for recipe.
   ~----------------- Prepare Apricot Basting Sauce and
   set aside.  Heat oven to 350 degrees F. Place
   duckling, breast side up, on rack in a shallow
   roasting pan.  Brush with Apricot Basting Sauce.
   Insert meat thermometer so that the tip is in the
   thickest part of the inside thigh muscle and doesn't
   touch the bone. Do not add water and do not cover.
   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 2 1/3 hours.  Serve with Pine Nut Wild Rice. PINE
   NUT WILD RICE: Cook and stir wild rice and onions in
   margarine in a 2-quart heavy saucepan over medium heat
   until onions are tender, about 3 minutes.  Stir in
   broth. Heat to boiling, stirring occasionally, reduce
   heat and cover. Simmer until wild rice is tender, 40
   to 50 minutes.  Stir in pine nuts, pears and currants.