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Plum Glazed Duckling Apricot Rice

  Duckling 5 Pound, quartered (Fresh / Frozen)
  Salt 1⁄2 Teaspoon
  Plum preserves 12 Ounce (1 Jar)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Apricot rice  
  Canned apricot halves 1 Pound (1 Can)
  Water 2 Cup (32 tbs)
  Butter/Margarine 1 Tablespoon
  Grated orange peel 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Long grain and wild rice 6 Ounce (1 Package)
  Grated orange peel 1⁄2 Teaspoon

Thaw duckling, if frozen.
Preheat oven to 325°F (163°C).
Wash, drain and dry duckling quarters.
Sprinkle salt evenly over all sides.
Place on rack in shallow roasting pan, skin side up.
Bake until drumstick meat is tender, about 2 hours, turning several times, ending with skin side up.
While duckling is baking, combine plum preserves, corn syrup, orange juice, orange peel and ginger.
Bring to a boil.
Boil 1 minute.
Spoon glaze over duckling several times during last 30 minutes of baking.
Sprinkle almonds over duckling.

Recipe Summary

Rice, Duckling

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Plum Glazed Duckling Apricot Rice Recipe