Title: From Roast Duckling: Duck Pilaf
Categories: Poultry
Yield: 6 Servings
| 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.