From Roast Duckling: Duck Pilaf

Pulished on September 1, 2008 • Written by RecipeFeed.com


1 Roasted duckling
1 c Uncooked regular rice
3 tb Vegetable oil
1 c Chopped celery
4 c Broth (from (Duck Giblet
-Broth) 1 ts Salt
1/4 ts Pepper
1/2 c Cut-up dried apricots
1. Remove skin from duckling; srip meat from frame, then dice. (There
should be 3 cups). Set aside for step 4. 2. Saute rice in vegetable oil in a large frying pan, stirring often,
just until golden; add celery and saute 5 minutes longer. 3. Stir in broth, salt, and pepper; heat to boiling.
4. Spoon into 80cup baking dish, stir in duckling and apricots; cover.
5. Bake in moderate oven until ruce is tender and liquid is absorbed.




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