Ingredients
- 1 duckling (3 to 5 pounds)
- 1 teaspoon salt
- 1 medium onion, quartered
- 1 cup golden seedless raisins
- 1 x 17-ounce can apricot halves (drain; reserve syrup)
- 3 cups hot cooked rice
- 2 teaspoons sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon poultry seasoning
- ⅛ teaspoon ground black pepper
- 1½ tablespoons chopped parsley for garnish
Make it step by step
- Sprinkle duckling's body and cavities with salt.
- Stuff onion into body cavity.
- Place duckling on rack in large roasting pan.
- Roast at 350 °F for 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 and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.