Plum Glazed Duckling Apricot Rice
|Duckling||5 Pound, quartered (Fresh / Frozen)|
|Plum preserves||12 Ounce (1 Jar)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Canned apricot halves||1 Pound (1 Can)|
|Water||2 Cup (32 tbs)|
|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.