Apricot Glazed Duck With Wild Rice Stuffing Recipe
Ingredients
| White rice package | 1 , seasoned | |
| Water | 2 1/2 Cup (16 tbs) | |
| Mixed dried fruit | 3/4 Cup (16 tbs), chopped | |
| Onion | 1 Medium, chopped | |
| 2 wild Mallard ducks (2 lb. each) | ||
| Apricot preserves | 1/4 Cup (16 tbs) | |
Directions
1. Combine seasoned rice mix, water, dried fruit and onion in saucepan; cook as directed on rice package.
2. Clean ducks; wash, and pat dry. Stuff ducks with rice mixture; fasten openings with toothpicks or metal skewers; lace shut with string.
3. Place ducks, breast side down on microwave roasting rack, in 2-quart (12x7) glass baking dish.
4. Microwave on ROAST for 20 minutes. Turn ducks over; drain fat from pan. Brush ducks with apricot preserves and continue cooking on ROAST for 18 to 20 minutes or until meat and juices are
no longer pink when duck is cut between leg and body. Let stand, covered with foil, 5 minutes before serving.
2. Clean ducks; wash, and pat dry. Stuff ducks with rice mixture; fasten openings with toothpicks or metal skewers; lace shut with string.
3. Place ducks, breast side down on microwave roasting rack, in 2-quart (12x7) glass baking dish.
4. Microwave on ROAST for 20 minutes. Turn ducks over; drain fat from pan. Brush ducks with apricot preserves and continue cooking on ROAST for 18 to 20 minutes or until meat and juices are
no longer pink when duck is cut between leg and body. Let stand, covered with foil, 5 minutes before serving.
Chef
