Colonial Duckling with Fruited Rice

Description
Makes 6 servings.

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

Directions

 * 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, 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.