From Roast Duckling: Duck Pilaf
Categories: PoultryServes: 6 Servings
Ingredients:
- 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
Instructions:
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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