Colonial Duckling with Fruited Rice

Recipe Description

Makes 6 servings.


  • 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 granulated sugar|sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon poultry seasoning
  • ? teaspoon ground black pepper
  • 1½ tablespoons chopped parsley for garnish


  1. Sprinkle duckling's body and cavities with salt.
  2. Stuff onion into body cavity.
  3. Place duckling on rack in large roasting pan.
  4. Roast at 350 °F for about 45 minutes per pound or until thermometer reads 180 °F to 185 °F.
  5. Meanwhile, marinate raisins in apricot syrup.
  6. Chop 1 cup of apricot halves and toss with rice, granulated sugar|sugar, raisins and spices; heat thoroughly in large skillet.
  7. Quarter duckling and serve with fruited rice.
  8. Garnish with remaining apricot halves and with parsley.
This article uses material from the "Colonial Duckling with Fruited Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License