1 c. brown rice
2 c. chicken stock
1 c. green onions, sliced 1/8" with tops
1 c. diced celery
1/2 c. butter
5-6 oz. (1 1/2 c.) sliced fresh mushrooms
1 tsp. salt
1 c. pecan pieces, chopped
1 duckling, about 5 lb. rinsed & dried with paper towels

Prepare stuffing by cooking rice in chicken stock in covered heavy saucepan until liquid is absorbed, about 40 minutes. While rice is cooking, saute green onions and celery in skillet in butter until vegetables are tender. Add mushrooms and saute about 5 minutes. Stir in salt, cooked rice and pecan pieces. Stuff duck. Preheat oven to 450 degrees. Place duck on rack in roasting pan immediately lower temperature to 350 degrees and roast uncovered until tender allowing about 25 minutes per pound.

Allow to rest for 10 minutes before carving. Serve with stuffing.