The Matriarch's Maple Glazed Duck With Wild Rice Pilaf

Instructions

1. Preheat oven to 325°F (160°C).
2. Pat the Duck dry with paper towels and season with Salt and Black Pepper.
3. Place the Duck in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the Duck is roasting, prepare the Maple Glaze. In a small saucepan, combine all Maple Glaze ingredients and bring to a simmer over medium heat. Cook for 5 minutes, or until slightly thickened.
5. During the last 30 minutes of roasting, brush the Duck with the Maple Glaze every 10 minutes.
6. While the Duck is roasting, prepare the Wild Rice Pilaf. Rinse the Wild Rice under cold water.
7. In a medium saucepan, melt the Butter over medium heat. Add the Onion, Celery, and Carrot and cook until softened, about 5 minutes.
8. Add the Wild Rice and Chicken Broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
9. Stir in the Pecans.
10. Let the Duck rest for 10 minutes before carving and serving with the Wild Rice Pilaf.